Pickled Pepperoncini Peppers
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Add flavor and a mild kick to your culinary creations with these homemade Pickled Pepperoncini peppers! Add them to your salads, sandwiches, pizzas, antipasto platters, and more. Leave the store-bought jarred peppers on the shelf because these homemade pickled pepperoncini peppers are super easy to make and pack SO much more flavor!
I’m an avid gardener, have been for many years, with my interest in gardening going all the way back to childhood when my parents always let me use a spot outside to experiment with growing various things. For most of my “grownup gardening experience” I gardened in Washington State after moving there from Germany in my mid-20’s. I enjoyed a lot of successful harvests but it wasn’t until moving to the South a couple of years ago that I was able to grow a ton of additional heat-loving veggies and fruits like peppers, melons, peaches, eggplant, okra, figs, peanuts, and more. I’ve been growing a variety of peppers the past two years – bell peppers of all colors, chili peppers, and even Hungarian peppers for making my own paprika powder (so exciting!).
For today’s post I’m excited to be able to share my pepperoncini harvest with you in the form of these fabulous homemade Pickled Pepperoncini Peppers!
What are Pickled Pepperoncini Peppers?
Pickled pepperoncini peppers are small yellowish-green chili peppers that have been preserved through the pickling process. They are typically mild in heat and have a tangy and very slightly spicy flavor. The pickling process enhances their taste and makes them a popular condiment and ingredient in various dishes. Pepperoncini peppers are believed to have originated in the Mediterranean region and are deeply associated with the culinary traditions of both Italy and Greece.
Like many chili peppers, pepperoncini peppers contain capsaicin, a compound that has been associated with various health benefits such as boosting metabolism and helping with pain relief, making these pickled peppers both a tasty as well as a healthy snack.
How to Use Pickled Pepperoncini
Pepperoncini peppers can be used in a variety of tasty ways to add flavor, tang, and mild spiciness to your dishes. Here are a few ideas:
- Salads: Add sliced or whole pickled pepperoncini (as a visually pretty garnish) to salads for a pop of flavor and a touch of heat. They’re great in both leafy green salads and pasta salads like Macaroni Salad.
- Antipasto Platters: Serve these whole on your antipasto platters along with cured meats, cheeses, cured meats, olives, and other pickled veggies.
- Sandwiches, Wraps, Falafel, and Gyros
- Pizza: Slice and scatter them over your pizza or leave them whole if you prefer.
- Stuffed Pepperoncini: Stuff these with cream cheese, feta and/or blue cheese as a delicious appetizer.
- Pasta Dishes: Slice and toss these in your pasta dishes for a touch of acidity and heat.
- Marinades and Dressings: Blend or chop these to make marinades, salad dressings, or dipping sauces.
- Omelets, Scrambled Eggs and Frittatas: Slice or dice these and add them to your omelets, scrambled eggs, or frittatas for a pop of flavor and crunch.
- Casseroles and One-Pot Meals: Use sliced pepperoncini to add brightness, texture and flavor to a variety of casseroles and one-pot dishes.
- Garnish: Use whole or sliced pepperoncini as a garnish for a wide variety of dishes, including grilled meats, salads, and tacos (check out my Birria Tacos).
Canning Pepperoncini Peppers
This refrigerator pickled pepperoncini peppers recipe can also be canned for long-term storage. To do that, follow the direction 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.
What are the Best Supplies for Canning?
For this recipe, you want some high-quality, half-gallon canning jars like these ones from Ball, with metal lids, or you can divide them up into quart-sized jars, like these. I also have this water bath canner set from Granite Ware, which I love. It includes a rack, tongs, and other useful canning tools.
Pickled Pepperoncini Recipe
Let’s get started!
Wash the peppers and 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.
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.
Enjoy!
For more pickled goodness be sure to also try our:
- Pickled Beets
- Pickled Carrots
- Pickled Okra
- Pickled Jalapenos
- Giardiniera
- Pickled Turnips
- Pickled Green Beans
- Pickled Asparagus
- Pickled Banana Peppers
- Pickled Onions (British Pub Style)
Pickled Pepperoncini Peppers
Equipment
- Small, sharp knife (I love my Wusthof knives)
- Quart sized mason jars , or larger according to preference
Ingredients
- 1 1/2 pounds fresh pepperoncini or banana peppers , washed
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons kosher or pickling salt
- 2 tablespoons granulated sugar
- 3 cloves garlic , smashed
- 2 teaspoons black peppercorns
- 2 bay leaves
Instructions
- 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.
- 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.
- 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.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
