Pickled Pepperoncini Peppers

Pickled Pepperoncini Peppers

Add flavor, texture and color to your salads, sandwiches, pizzas, antipasto platters and more with these easy-to-make Pickled Pepperoncini Peppers!

Ingredients

  • fresh pepperoncini or banana peppers

    , washed

    1 ½ lb
  • white vinegar
    2 c
  • water
    2 c
  • kosher or pickling salt
    2 tbsp
  • granulated sugar
    2 tbsp
  • garlic

    , smashed

    3 cloves
  • black peppercorns
    2 tsp
  • bay leaves
    2

Directions

  1. 1

    Use a small, sharp knife to cut a slit down one side of each pepper.  This will enable the brine to fully penetrate the peppers.Place the garlic, black peppercorns and bay leaves in the bottom of a large jar (half gallon) or divide between two quart-sized jars.Pack peppers into the jar as tightly as you can.

  2. 2

    In a small pot bring the vinegar, water, sugar and salt to a boil. Bring vinegar, water, salt and sugar to a boil.Pour boiling brine over peppers until they are fully covered by the brine. Screw lid shut and let them sit until fully cooled.Transfer to the refrigerator.  Let the pickled peppers sit for at least 3 days before using.  For the best flavor let them sit for 1-2 weeks to allow the peppers time to fully absorb the flavors.  The peppers will gradually become slightly shriveled over time as well as lose their bright color, turning a darker yellow/yellowish-green.Store in the refrigerator and make sure the peppers are always submerged under the brine. These pickled pepperoncini peppers will keep for several months in the fridge.  You can also water bath can them and they will keep even longer.Makes about 2 quarts.

  3. 3

    For Canning Pickled Pepperoncini: Follow the directions to the point in Step 2 where you pour the boiling brine over the peppers and spices in the jars. Fill the jars with the boiling brine leaving 1/4 inch head space. Stick a butter knife down into the jar to remove any air bubbles. Wipe the tops of the jars clean and secure them with lids and rings. Place them in a boiling water bath canner and process for 10 minutes (15 minutes if over 1000 feet elevation). Carefully remove the jars and let them sit undisturbed for 24 hours, then remove the rings and check the seals. If any are not sealed, store them in the fridge for up to 2 months. Store the remaining jars in a cool, dark place for up to 1 year.

Pickled Pepperoncini Peppers

Pickled Pepperoncini Peppers

20 cal

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About this Recipe

Craving that irresistible tangy crunch of pickled peppers without a trip to the deli? These easy-to-make Pickled Pepperoncini Peppers are your answer, bringing bright flavor and texture to any meal with minimal effort.

Why This Recipe Works

This recipe shines by combining classic pickling methods with aromatic additions, ensuring a vibrant flavor profile that truly elevates simple peppers. The balance of vinegar, water, salt, and sugar creates the perfect brine, while smashed garlic, black peppercorns, and bay leaves infuse every bite with savory depth. You'll love how straightforward it is to create such a versatile and flavorful condiment.

What to Expect

Prepare for a delightful burst of flavor: a perfect harmony of tangy, slightly sweet, and savory notes from the aromatic spices. The peppers retain a pleasant, crisp-tender texture, making them ideal for adding a satisfying bite to your favorite dishes. This appetizer-style preparation is naturally low in calories, making it a guilt-free way to enhance salads, sandwiches, and more. It’s an approachable project that yields impressive results, perfect for both seasoned picklers and newcomers.

Customization & Variations

Feel free to experiment with your peppers; fresh banana peppers can be used as a delicious alternative to pepperoncini, offering a slightly sweeter, milder flavor. For a touch more heat, consider adding a pinch of red pepper flakes to the brine. If you prefer a less sweet pickle, you can slightly reduce the amount of granulated sugar to taste. You can also experiment with other herbs like fresh dill or oregano for a different aromatic twist.

Serving & Context

These bright, pickled peppers are incredibly versatile. They are perfect for garnishing salads, stuffing into sandwiches and wraps, adding a zesty kick to pizzas, or as a colorful, flavorful component on an antipasto platter. They also make a fantastic addition to charcuterie boards or as a simple, zesty side dish.

Frequently Asked Questions