Pickled Pepperoncini

Heat water, vinegars and salt to boil, ready when salt is dissolved

Add remaining ingredients to 6 quart jars. Stuff as much as possible.

Fill the jars with brine to about 1/4 inch head room, then add the tops and then the rims, and close, but not too tightly.

Process for 10 minutes in boiling water with at least 2 inches of water above the rims. Once done, let the jars sit, covered for 5 minutes. Remove the jars and let them sit, undistirbed for 24 hours. At this point, tighten lids and check the seals. Should be shelf stable for a year.