Perfectly Pickled Pepperoncini Recipe: A Zesty Addition to Your Pantry

In my culinary adventures, I've learned that sometimes, the smallest additions can have the largest impacts. That's certainly the case with these pickled pepperoncinis. Originating from Italy, these mild, flavorful peppers can transform a plain sandwich into a gourmet delight or bring a zesty twist to a pizza.

The process of pickling these peppers in my kitchen was a rewarding journey. Initially, I followed a standard pickling process, but I soon discovered that adding a few unique ingredients created a blend that was truly special. Let's dive in.

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Ingredients

• Fresh pepperoncinis — 1 pound
• White vinegar — 2 cups
• Water — 1 cup
• Kosher salt — 2 tablespoons
• Sugar — 1 tablespoon
• Garlic cloves — 4, smashed
• Dried oregano — 1 teaspoon
• Whole black peppercorns — 1 teaspoon

Instructions

1. Rinse the pepperoncini under cool water, ensuring they are clean.

2. Using a small knife, make a slit in each pepper. This allows the brine to penetrate for better flavor.

3. In a large pot, combine the vinegar, water, salt, and sugar. Bring the mixture to a boil, stirring until the salt and sugar dissolve.

4. Add the garlic, oregano, and peppercorns to the boiling brine. I initially tried pickling without these but found the additional depth of flavor they brought was unmissable.

5. Place the pepperoncini in a clean, sterilized quart jar.

6. Pour the hot brine over the peppers, ensuring they are fully submerged. Use a chopstick or butter knife to remove any air bubbles.

7. Seal the jar and allow it to cool to room temperature before refrigerating. The hardest part is waiting a week for the flavors to fully develop.

Substitutions

• Pepperoncinis — If you can't find pepperoncinis, another mild pepper like Anaheim or banana peppers would work well in this recipe. They both have a comparable heat level and would take on the flavors of the brine beautifully.

• White vinegar — In our exploration of flavors, we discovered that apple cider vinegar can be a fantastic substitute for white vinegar. It adds a fruity depth to the pickles and the slight sweetness balances the tanginess.

• Sugar — If you want to avoid using refined sugar, a natural sweetener like honey or maple syrup could be a great alternative. Remember, it's all about maintaining the balance of flavors in the brine, so feel free to experiment!

• Garlic — Can't eat garlic? No worries! Try using a small amount of asafoetida (also known as hing) instead. This unique spice offers a flavor reminiscent of garlic and onions and is commonly used in Indian cuisine. You'll find your pickles still have a delightful complexity without the garlic.

Variations

• Spicier — For those who enjoy a fiery kick, adding a few slices of fresh jalapeno to the brine will certainly turn up the heat!

• Sweeter — If you're more inclined towards a sweeter profile, try adding a sliced red bell pepper to the jar. The sweet, crisp taste of the bell pepper beautifully balances the tangy brine.

• Herbed — For an aromatic twist, add a sprig of fresh dill or rosemary to each jar. The herbs infuse the peppers with a lovely, subtle flavor.

Equipment

• Large pot
• Sharp knife
• Quart jar with lid
• Chopstick or butter knife

Storage

Once the jar is sealed and cooled, store it in the refrigerator. The pickled pepperoncinis will be ready to enjoy after a week and can be kept for up to two months.

Pro Tips

• The brine — While this recipe calls for white vinegar, I've found that apple cider vinegar brings a pleasant fruity note to the pickles. Feel free to experiment with different kinds of vinegar to find your perfect blend.

• The peppers — When choosing your pepperoncinis, look for firm, bright green peppers. This will ensure your pickles have the best texture and flavor.

This pickled pepperoncini recipe has quickly become a favorite in my home. Whether it's adding a tangy crunch to a salad or providing an unexpected kick to a sandwich, these pickles never fail to impress. Happy pickling!

Perfectly Pickled Pepperoncini Recipe

Discover the joy of homemade pickling with my pickled pepperoncini recipe. These tangy, slightly spicy peppers add a zesty kick to your meals!

4.96 from 168 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 days d

Pickling time 7 days d

Course Condiment

Cuisine Italian

Servings 2 quart jar

Calories 147 kcal

Equipment

• Large pot
• Sharp knife
• Quart jar with lid
• Chopstick or butter knife

Ingredients

  

1x2x3x

• 1 pound fresh pepperoncinis
• 2 cups white vinegar
• 1 cup water
• 2 tablespoons kosher salt
• 1 tablespoon sugar
• 4 garlic cloves smashed
• 1 teaspoon dried oregano
• 1 teaspoon whole black peppercorns

Instructions

 

• Rinse the pepperoncinis under cool water, ensuring they are clean.
• Using a small knife, make a slit in each pepper. This allows the brine to penetrate for better flavor.
• In a large pot, combine the vinegar, water, salt, and sugar. Bring the mixture to a boil, stirring until the salt and sugar dissolve.
• Add the garlic, oregano, and peppercorns to the boiling brine. I initially tried pickling without these but found the additional depth of flavor they brought was unmissable.
• Place the pepperoncinis in a clean, sterilized quart jar.
• Pour the hot brine over the peppers, ensuring they are fully submerged. Use a chopstick or butter knife to remove any air bubbles.
• Seal the jar and allow it to cool to room temperature before refrigerating. The hardest part is waiting a week for the flavors to fully develop.

Video

Notes

• The brine — While this recipe calls for white vinegar, I've found that apple cider vinegar brings a pleasant fruity note to the pickles. Feel free to experiment with different kinds of vinegar to find your perfect blend.

 

• The peppers — When choosing your pepperoncinis, look for firm, bright green peppers. This will ensure your pickles have the best texture and flavor.

Nutrition

Nutrition Facts

Perfectly Pickled Pepperoncini Recipe

Amount per Serving

Calories

147

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

0.2

g

1

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

0.1

g

Sodium

 

7019

mg

305

%

Potassium

 

653

mg

19

%

Carbohydrates

 

22

g

7

%

Fiber

 

9

g

38

%

Sugar

 

11

g

12

%

Protein

 

4

g

8

%

Vitamin A

 

801

IU

16

%

Vitamin C

 

189

mg

229

%

Calcium

 

92

mg

9

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword How to make pepperoncini juice, Pickling pepperoncini like store bought, Quick pickled pepperoncini

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