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Pickled Pepperoncini Peppers
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5 from 1 vote

Pickled Pepperoncini Peppers

Pickled Pepperoncini Peppers are tangy and mildly spicy pickled peppers. These vibrant yellow-green peppers add a delightful crunch and tangy flavor to sandwiches, salads, and antipasto platters. With their zesty kick and versatility, they make a perfect addition to any dish that needs a pop of flavor.
Course Salad
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 16
Calories 10kcal

Equipment

  • A sharp knife
  • Cutting Board
  • Glass jars with lids (sterilized)
  • Large saucepan
  • Mixing bowl
  • Tongs or a slotted spoon
  • Measuring cups, and spoons

Ingredients

For the pickling brine

  • 2 cups white vinegar
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 2 tablespoons kosher salt
  • 4 garlic cloves, peeled
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 1 teaspoon dill seeds
  • 1 teaspoon coriander seeds
  • 1 bay leaf

For the peppers

  • 1 pound fresh pepperoncini peppers

Instructions

  • Prepare the pepperoncini peppers by washing them thoroughly under running water. Trim the stem end of each pepper, and if desired, you can make a small slit lengthwise on each pepper to allow the brine to penetrate further.
  • In a large saucepan, combine the white vinegar, water, sugar, salt, garlic cloves, black peppercorns, mustard seeds, dill seeds, coriander seeds, and bay leaf. Bring the mixture to a boil over medium heat, stirring occasionally to ensure the sugar and salt dissolve completely. Let the brine simmer for about 5 minutes.
  • While the brine is simmering, pack the pepperoncini peppers tightly into sterilized glass jars, leaving a little room at the top. You can stack them vertically or horizontally, depending on the size of your jars.
  • Carefully pour the hot brine over the peppers, ensuring that they are completely submerged. Leave a headspace of ½ inch in the jars.
  • Once filled, tap the jars gently on the counter to remove any air bubbles. Wipe the rims of the jars clean, then seal them tightly with the lids.
  • Let the jars be cool at room temperature. Once cooled, store them in the refrigerator for at least 24 hours to allow the flavors to develop. The pickled pepperoncini peppers will continue to improve in flavor over time and can be enjoyed for several weeks.