Hello Peter

Last winter I asked hubby if there was anything in particular he wanted planted in the garden this year.  He thought a bit, and asked if I could plant pepperoncini peppers for pickling.  I said sure, no problem.  But then I actually had to find pepperoncini peppers, since none of my main seed catalogs (Seed Savers, Fedco, or Johnny's) carries that variety.  After a quick Google I discovered Territorial carried it, so I placed an order.

The plants are very productive.  More peppers than on any of my other varieties (jalapeno, alma paprika, sweet cherry).  I did have a few rot spots on the earlier fruit, but that seems to be over with now.

I planted four plants, and harvested a bunch of fruit (maybe not a peck, exactly) earlier this week. 

I sliced the peppers and soaked them in salt water overnight.  Drain, rinse, drain again.

Pack into hot jars and fill with a strong vinegar/water solution.  My hubby is likely the only one who will be eating these, so these jars plus another harvest in September should supply us with several year's worth of pickled peppers.

Then again, maybe next year I will grow a lot more plants, enough to actually harvest a peck's worth at one time.  And then I will finally be able to answer that age-old question.