Help with pickling Pepperoncini
I would like to make pickled Pepperoncini peppers that are like the ones that come from the Greek restaurants on salads. To me, they are not very tart, and quite salty. Just wondering if anyone knows how they are made/has a recipe for the brine (the technique is pretty basic pickled peppers, I'm sure).
I found a thread on here. While it looks promising, I think it might be too sweet, as I don't think the ones from the restaurants have any sugar in the brine.