Pickled Pepperoncini and Bell Peppers
Rinse pepperoncini. Peel onions and cut into rings. Mix all brine ingredients together and bring to a boil. Add pepperoncini and onion rings and cook about 30 minutes.
Rinse and halve peppers, remove seeds and ribs and cut into squares. After pepperoncini have cooked about 20 minutes, add peppers. Sweeten with a little sugar to taste, remove from heat and stir in preservatives.
Fill preserving jars with pepper mixture and brine to the brim. Cover with lids and let cool. Refrigerate up to 3 weeks. Tip: To preserve peppers longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.