Pickled Pepperoncini Peppers

These Pickled Pepperoncini Peppers are a zesty delight! Perfect for salads, sandwiches, or as a snack, they're easy to make and utterly delicious.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Condiment, Snack

Cuisine: American

For the Pickling:

1.5 pounds fresh pepperoncini or banana peppers Choose firm, bright peppers for best flavor.
2 cups white vinegar For sharp, tangy taste.
2 cups water Balances the vinegar.
2 tablespoons kosher or pickling salt Essential for flavor and preservation.
2 tablespoons granulated sugar Balances the acidity.
3 cloves garlic smashed
2 teaspoons black peppercorns For a hint of spice.
2 pieces bay leaves Infuses subtle earthy flavor.

Method: Pickled Pepperoncini Peppers

Step 1: Prepare the Peppers - Wash the pepperoncini or banana peppers thoroughly under cold water. Cut off the stems and, if desired, slice them in half lengthwise or leave them whole.
Step 2: Make the Brine - In a large pot, combine 2 cups of white vinegar, 2 cups of water, 2 tablespoons of kosher salt, and 2 tablespoons of granulated sugar. Stir over medium heat until dissolved.
Step 3: Add Flavorings - Add smashed garlic, black peppercorns, and bay leaves to the pot. Simmer for about 5 minutes to infuse flavors.
Step 4: Pack the Jars - While the brine simmers, pack the cleaned and cut peppers into jars, leaving some space at the top.
Step 5: Pour the Brine - Ladle the hot brine over the packed peppers, ensuring they are fully submerged. Leave half an inch of headspace.
Step 6: Seal the Jars - Wipe the rims of the jars and seal tightly with lids.
Step 7: Cool and Store - Let jars cool to room temperature before refrigerating. For best flavor, allow to pickle for at least 24 hours before tasting!

Adjust the spice level by adding more or fewer whole peppercorns.
Experiment with spices such as red pepper flakes for a unique twist.
These pickles can last for several months in the fridge, but are best enjoyed within the first month.