Pickled Pepperoncini

Keep a jar of pickled pepperoncini on-hand to add a burst of flavor, tangy crunch, and just the right amount of heat to everything from sandwiches and salads to pizzas and pasta dishes. Pickling Recipes are a summer staple.

Course Condiments

Cuisine American

Keyword Pickled Vegetable

Prep Time 10

Cook Time 10

Recommended Marinating TIme 1

Total Time 1 20

Servings Jar

Calories 347kcal

Author Darcey Olson

Cost $7.00

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.

Notes

Note 1 - Use any type of vinegar you prefer. I prefer distilled white vinegar, but apple cider vinegar or red wine vinegar also work.

Note 2 - Once jarred, marinate for a minimum of 24 hours, if you can. The longer they marinate the more flavorful they will be.

Nutrition