Pickled Pepperoncini Recipe

  Add a photo 5 recipe photos for Pickled Pepperoncini   Back to full recipe carpenteracari 2 Sweetiebarbara 2 Karen N. 1 Sweetiebarbara 1 Advertisement PREV PREVIOUS RECIPE NEXT NEXT RECIPE

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Pickled Pepperoncini 18 Submitted by Sweetiebarbara "Mildly hot, addictive, medium peppers for Greek salads. It has been very difficult for me to resist eating these as fast as I put them up. They are the star of the year from my 2013 garden. I will pickle as many as I can, give very few away, and grow Pepperoncinis again next year!"   icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by carpenteracari Ready In: 45mins Ingredients: 6 Yields: 2 pints Serves: 16 Nutrition information

ingredients

Units: US

• 4 cups pepperoncini peppers
• 1 3⁄4 cups apple cider vinegar
• 2 1⁄4 cups water (filtered or Brita)
• 2 tablespoons kosher salt
• 4 garlic cloves
• 1 ounce olive oil

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directions

• Put pint jars (plus 1/2 pint, in case you have too many peppers) and lids in pan with water to boil, along with tongs and canning funnel. Bring to boil while continuing other steps. Reduce heat, or turn off after boiling for 10 minutes.
• Wash peppers in cold water, set aside to drain.
• Bring vinegar, water, and salt to a boil and maintain.
• Drain jars.
• Blanch garlic cloves and place in jars.
• Slit each pepper vertically and pack into jars. (I slit from the base of the stem down the pepper to within 1/4" of the bottom; this way there is no trapped air at the top causing peppers to float upside down, and enough juice to drizzle on the salad in the end of the pepper).
• Pour hot liquid over peppers allowing slightly more than 1/2" head space.
• Carefully pour 1 tablespoon olive oil into jar being very careful not to get any on lid.
• Process, as you wish (10 minutes in boiling water bath), or not. I do not process my pickles.
• Store in cool dark place. Ready in 3 weeks (but I have been known to open a jar the next day), refrigerate after opening.

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Questions & Replies

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1. I want to use this recipe. Is it necessary to add the olive oil. I some times open a jar and put them in with a roast.   icons / ellipsis / ellipsis-horizontal calves2u2000 Reply 1 See 1 Reply
2. I'm new to canning and this is my second year doing it and I have been sealing my jars by sticking them in the hot water bath for several minutes as they say. But,in your directions it's states " Process, as you wish (10 minutes in boiling water bath), or not. I do not process my pickles." If you do not process your batch in the boiling bath, how does it preserve your peppers if it's not properly sealed? Can you seal it without the water bath? Thank you in advance   icons / ellipsis / ellipsis-horizontal tgirl6868 Reply 1 See 2 Replies
3. Can this recipe be used with banana peppers?   icons / ellipsis / ellipsis-horizontal Kathryn C. Reply 1 See 1 Reply
4. I made these last night and this morning when I went to admire them in the fridge they have about a 3/4-1 inch “waxy” looking layer on the top of the jar/solution. Is this normal?  
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   icons / ellipsis / ellipsis-horizontal Nathan L. Reply See 3 Replies
5. I use lime to soak cucumbers in for pickles to make them crisp. Could the pepperoncini peppers be processed in the same way? Then use pickling solution.   icons / ellipsis / ellipsis-horizontal khmyers57 Reply See 1 Reply

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Reviews

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1. OMGOSH! Tried these for the first time this year as we had a bumper crop of pepperoncini. This recipe was quick and easy. They turned out excellent and it's true.....they are quite addictive. Bet you can't eat just ONE!   icons / ellipsis / ellipsis-horizontal Cindy C. Reply 4 See 1 Reply
2. This is a great recipe but after leaving them on my shelf for over a year, the olive oil began to turn black. The older peppers tasted horrible! but if consumed within 2-6 weeks id say its great   icons / ellipsis / ellipsis-horizontal Michael M. Reply 2 See 1 Reply
3. These pepperoncini's are awesome, they are so easy to do and taste great. I refrigerated them before opening and the peppers are soooo crispy. I am doing all my peppers this way from now on. If you are growing them make a bigger batch of vinegar brine and refrigerate until you are ready to use as the peppers ripen. Definitely growing MORE pepperoncini's nex year t!<br/> I would love to see Sweetiebarbaras pickle recipie!   icons / ellipsis / ellipsis-horizontal hairy392003 Reply 2
4. Making these for the second time. I really like this recipe! Good quality olive oil on top makes them extra special. The first two jars we ate within two days. I water processed one jar and they were mush. Without water processing they are amazing and off the charts delicious! The second batch I added some dried Italian herbs and dried dill. We will see how that goes. I used the pickling mix for one quart of pepperoncini and a quart of cucumber and onion as a quick pickle to use in the next few days because I really like the proportions of vinegar and salt in this recipe. I have two pepperoncini pepper plants that are quite prolific so I am hoping for lots more.  
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   icons / ellipsis / ellipsis-horizontal Karen N. Reply 1 See 1 Reply
5. These are fantastic! Super easy. Didn’t have a canners do I used a stock pot. Couldn’t wait 3 weeks so opened a jar at a week. No one can eat just one.   icons / ellipsis / ellipsis-horizontal Samuel M. Reply 1 See 1 Reply

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RECIPE SUBMITTED BY

Sweetiebarbara Staunton, Virginia icons / following Follow Me

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I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.   View Full Profile Advertisement Advertisement Advertisement

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