Pickled Pepperoncini
Source: Harvest Forum

50-60 medium pod peppers
6 cups vinegar (I use white, but cider is good, too)
1 1/2 cups water
1 1/2 tablespoons sugar (I usually reduce it to 1 tablespoon)
1 tablespoon pickling salt
Pickle Crisp

Wash jars and submerge in hot water to keep warm. Simmer lids in hot water. Combine vinegar, water, sugar, and salt in saucepan and heat to simmer. Prepare peppers by cutting a slash or 2 in each pod if leaving whole (or slice into 1/2 inch slices). Place peppers in simmering liquid and if left whole, mash them slightly to fill them with juice. Simmer for 3-5 minutes until slightly softened. Fill jars with peppers and add 1/2 teaspoon Ball Pickle Crisp to top of each jar. Fill jars with the liquid mix to within 1/2 inch of top. Remove air bubbles and install lids and rings on jars and process in boiling water bath for 10 minutes.

Yield 6 pints.

My notes:

I simmer the brine, then soak the slit whole peppers overnight, weighted down to push the air out of the pepper cavity and absorb more brine. Helps with the "floating pepper" syndrome.

I also add a pinch of turmeric to give it a nice yellow color as I haven't found good golden pepperoncini seeds yet :-)

The Pickle Crisp works well for these - they do come out nice and firm.