Pickled Pepperoncini Peppers
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Additional Time
3 d
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Total Time
3 d 20 mins
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Servings
20
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Calories
20 kcal
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Course
Appetizer, Condiments, Snacks
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Cuisine
Mediterranean
Pickled Pepperoncini Peppers
Description
This recipe preserves fresh pepperoncini peppers by slicing each one to allow the brine to penetrate thoroughly. The peppers are combined in jars layered with smashed garlic cloves, black peppercorns, and bay leaves for seasoning. A boiling brine made from white vinegar, water, kosher salt, and sugar is poured over the peppers to cover them completely.
Once sealed and cooled, the pickles are refrigerated and left to develop flavor over several days. The peppers gradually lose some brightness in color and become slightly shriveled, indicating full absorption of the pickling solution. Their tangy, slightly salty, and mildly spicy flavor makes them suitable for snacking or adding to dishes.
Keeping the peppers submerged under the brine is important to maintain freshness and prevent spoilage. The recipe's straightforward technique emphasizes fully covering the peppers and allowing adequate pickling time to develop complex flavor.
Ingredients
- 1 1/2 pounds Pepperoncini washed, or banana peppers, fresh
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons kosher salt or pickling salt
- 2 tablespoons granulated sugar
- 3 cloves garlic , smashed
- 2 teaspoons black peppercorns
- 2 bay leaf
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 Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 20 kcal
% Daily Value*
| Calories | 20kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 704mg | 29% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 28mg | 31% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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