A Greek preparation of long, mildly hot peppers, peperoncini are flavored with garlic, bay leaf, and thyme in a vinegar brine. Serve them for a tangy touch in salads and appetizer platters.
Wash the peppers, prick each one several times with a fork near the stem, and arrange them upright in clean jars.
Bring the vinegar, water, salt, and sugar to a boil in a saucepan. Add the garlic, bay leaves, and thyme, then boil for 5 more minutes.
Pour the boiling brine over the peppers until they are fully covered, then tighten the jar lids.
Before sealing the jars, make sure the brine completely covers the peppers; exposed tips may soften and spoil over time.
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