How To Pickle Pepperoncini Peppers (and Other Peppers!)

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Pickling peppers is a great way to preserve peppers to use later on in the year, long after garden season is over.

To Pickle Pepperoncini peppers you will need:

• pepperoncini peppers
• garlic cloves
• black peppercorns
• vinegar
• water
• pickling salt
• sugar
• pint jars with lids
• large pot
• hot water bath or steam canner
• canning tools (ladle, jar lifter, bubble wand)

Article: How to Use a Steam Canner

This recipe can be used to pickle other peppers, including banana peppers, jalapenos, and other similar pepper varieties.

These pickled peppers can be used in many ways – chili, soups, or even Peppered Beef Sandwiches.

Watch me pickle peppers in the video below:

Remember, processing times are dependent upon your altitude for where you live. Standard canning recipes are for 0-1000 ft. Adjust accordingly for your elevation.

How to Adjust Canning Recipes for Altitude

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Pickled Pepperoncini Peppers

Constance Smith – Cosmopolitan Cornbread Learn how to pickle and can pepperoncini peppers. This recipe makes about 8 pint jars. 4.37 from 173 votes Print this Recipe Save this on Pinterest Prep Time 25 minutes minsCook Time 10 minutes minsAdditional Time 1 day dTotal Time 1 day d 35 minutes mins Course Food Preservation & CanningCuisine American Servings 64Calories 30 kcal Cook ModePrevent your screen from going dark while preparing this recipe

Ingredients 1x2x3x

• 24 c Pepperoncini peppers, washed and cut into pieces, or split
• 8 c water
• 8 c white vinegar
• ⅔ c pickling salt
• ½ c granulated sugar
• ½ c black peppercorns
• 8 cloves garlic
• “pickle crisp”

Instructions

• To begin, combine the water, vinegar, salt, and sugar in a large pot. Bring it to a boil and boil for 1 minute. Reduce the heat to low and keep the liquid hot for canning.
• Fill your jars with sliced or split peppers.
• Place 1/8 teaspoon of pickle crisp in each jar, along with 1 Tb peppercorns and a clove of garlic.
• Ladle the pickling liquid into the jars, allowing for 1/4 inch of head space.
• Use a bubble wand (or chop stick) to remove any air bubbles, pressing the peppers against the sides of the jar. Add additional liquid if needed to bring the liquid back to 1/4 inch of head space.
• Close your jars with lids and rings and place them in the canner.
• Process your jars for 10 minutes. (Adjust for elevation.)
• Allow the jars to rest for 5 minutes in the canner before transferring to a draft-free location to cool over night, or 12-24 hours.
• Remove the rings, check the seals, label, and store your jars of pickled peppers.

Notes

This recipe is canned in a hot water bath or steam canner, as it is a high acid recipe. Low acid recipes must be pressure canned.

Nutrition

Serving: 1/8 cCalories: 30kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1187mgPotassium: 146mgFiber: 2gSugar: 2gVitamin A: 168IUVitamin C: 39mgCalcium: 19mgIron: 1mg

If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.

Unit Conversions:

Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.

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