Pickled Pepperoncini Pepper Recipe
I recently learned how to make pickled pepperoncini peppers after coming to the realization that our garden was overflowing with more peppers than I could handle. Rather than have them go to waste, I decided to pickle them so we could enjoy them later.
This pickled pepper recipe is super quick and easy, to the point where I’m questioning why I didn’t start doing this years ago! Check out the recipe below!
Are Pepperoncini Peppers Spicy?
Pepperoncini Peppers are milder than most peppers, making them the perfect choice for anyone who isn’t a fan of spicy foods.
What Can You Make With Pepperoncini Peppers?
Pepperoncini peppers can be stuffed, added to soups, stews, sandwiches, pizza, avocado toast, or eaten by themselves in pickle form. The possibilities are endless.
Can You Eat Raw Pepperoncini Peppers?
You can eat raw pepperoncini peppers, however, they are typically pickled rather than eaten plain.
Is It Difficult To Pickle Peppers?
Not at all, it’s a simple process you can do at home.
How Long Should I Marinade Pickled Pepperoncini?
Marinade pickled pepperoncini for at least one week before eating. The longer they marinade the more flavorful they will be.
However, some pickled peppers like Jalapenos don’t need to marinade for as long and can be enjoyed a few days after pickling.
How do Long Will Pickled Peppers keep in the Fridge?
Pickled peppers stored in the refrigerator will stay good for several months after pickling.
How Do I know If my Pickled Peppers have gone bad?
Do not eat pickled peppers if pressure develops in the jar after opening, or the pickling liquid becomes very cloudy and starts to smell. This may be an indication that the pickled peppers are contaminated with bacteria and are no longer safe to eat.
What Salt Should I Use to Pickle Peppers?
When canning fresh produce, the best salt to use is pickling salt. Pickling salt will produce the clearest pickling juice.
If you are unable to find pickling salt, the best alternative is kosher salt. When using kosher salt, it may produce a slightly cloudier pickling juice. This is safe to eat, as long as the pickled peppers don’t begin to smell or produce pressure in the jar.
Pickled Pepperoncini Peppers
Pepperoncini peppers are mild, and most often pickled rather than eaten plain. This classic pickled pepperoncini recipe is a simple way to enjoy these peppers for several months after harvesting.
- 1 lb Fresh pepperoncini peppers
- 2.5 cups Water
- 3 cups White Vinegar
- 3 tbsp Sugar
- 4 tbsp Pickling or Kosher salt
- 2 Bay leaves
- 2 tbsp Whole Black Peppercorns
- 4 cloves garlic (chopped)
Wash peppers in cold water and allow them to dry.
To pickle whole peppers: pierce the sides of each pepper 3-4 times, and cut stems short.
To pickle sliced pepper: cut peppers into pinwheels, removing and discarding tops.
Place peppers in storage jars leaving about 1 inch of space from the top of the jar.
Bring water, vinegar, sugar and salt to a boil over medium high heat until sugar and salt completely dissolves.
Reduce heat to medium, and add bay leaves, peppercorns, and chopped garlic.
Simmer for five minutes.
Pour hot liquid into pepper jars, and seal with lids. (not too tight, or it will be difficult to open the jars once they have cooled)
Allow jars to cool before placing them in the refridgerator.
Let peppers marinade for at least one week before using. The longer the peppers sit the stronger the pickle flavor will be.
Pickled pepperoncini peppers will keep for several months in the refridgerator.
Note: Do not eat peppers if pressure develops in jars after opening, or liquid becomes very cloudy and begins to smell. This may be a sign that the pickles are no longer safe to eat.
(if using kosher salt, pickling juice may become slightly cloudy compared to pickling salt, they are safe to eat unless pressure develops or liquid begins to smell)
Pepperoncini are mild, a great choice for those who don’t enjoy extremely spicy food.
They can be stuffed, added to soups, sandwiches, or eaten in raw pickled form.
