Learn how to pickle pepperoncinis with this easy Pickled Pepperoncini recipe. You can grab a jar at the grocery store, but store-bought pepperoncinis often fall short with their overly soft texture and artificial additives.
This particular recipe for pickled pepperoncini’s mimics the components of the popular Mezzetta brand of pickled peppers. Ingredients include water, white vinegar, sea salt, and turmeric.
After extensive testing using my homegrown pepperoncini peppers (as pictured in this post), I find minimal spices are needed.
Uses For Pickled Pepperoncini Peppers
Pickled pepperoncini peppers are incredibly versatile—here are some tasty ways to add them to your favorite dishes.
- Serve alongside Candied Jalapeños or Pickled Shallots on a charcuterie board. It’s a nice sweet and sour mix.
- Add to salad recipes, including Deviled Eggs Macaroni Salad, Cold Macaroni Salad, Ensalada de Coditos, Ensalada de Papa, Greek Salad or Italian Chopped Salad.
- Sandwiches like this Muffaletta Sandwich Recipe.
- Pizza topping – hello, pepperoncini pizza!
- Mexican Food Topping – Pollo Asado Tacos, Carne Asada Fries or Choriqueso.
How To Pickle Pepperoncini
Making quick pickled peppers only requires 20 minutes of activate time in the kitchen. This doesn’t include the recommended 24 hours of marinating time, however.
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There are only 4 steps involved: boil the brine, cut the peppers and transfer them to a jar, ladle the brine over the peppers and marinate.
Pickled recipes are plentiful here at Foodie and Wine. Here are a few more to check out: pickled cucumbers recipe, pickled red onions, and pickled jalapeno peppers!
Recipe Variations and Tips
- You can keep the peppers whole or slice them into rings. Both work great.
- Play around with the brine by adding your favorite herbs and spices, such as garlic, red pepper flakes, celery seeds, mustard seeds, bay leaves, etc.
- Use any type of vinegar you prefer. I prefer distilled white vinegar, but apple cider vinegar or red wine vinegar also work.
- For the best results, you want to pour the brine over the peppers while still hot. You MUST use a glass jar that can withstand high heat.
- If you have leftover banana peppers roast them! Here’s How To Roast Peppers.
Canning Peppers
You can utilize this pickling recipe to make canned pepperoncinis. Just follow the USDA guidelines if you’re unfamiliar with the canning process.
Pickled Pepperoncini
Ingredients
- 1-1½ lbs pepperoncini
- 2 cups distilled white vinegar (*Note 1)
- 2 cups water
- 2½ tbsp sea salt
- ¼ tsp turmeric
Instructions
- Cut the tops off the peppers and transfer to a large mason jar (or 2 smaller Mason jars). Stuff in as many peppers as you can. If desired, you can cut the peppers into slices vs keeping them whole.
- Add the vinegar, water, salt, and turmeric to a small non-reactive saucepan and heat over medium heat until the salt is dissolved. Stir occasionally.
- Remove the pan from the heat and let slightly cool before ladling the brine over the peppers. Leave about 1/2"-1" of space at the top of the jar.
- Use a butter knife or chopstick to tap on the bottom of the jar to remove hidden air pockets.
- Once the jars are cooled to room temperature, cover with the matching metal lids. Refrigerate for a minimum of 1 hour before serving, but 24 hours is recommended.