Pickled pepperoncini recipe

I'm so excited to share this one because it's one of those recipes that looks fancy but takes almost no effort at all. These pickled pepperoncini peppers have become a staple in my Manhattan kitchen, and honestly, I keep a jar going pretty much year round now.

Jump to:

• Why You'll Love These Pickled Pepperoncini Peppers
• Ingredients For Homemade Pickled Pepperoncini
• Pickled Pepperoncini Peppers
• How To Make Pickled Pepperoncini Peppers
• Storage And How Long They Keep
• Tips And Variations To Try
• Frequently Asked Questions
• Recipes You May Like
• Final Thoughts

I first started making these after Donald brought home a bag of fresh pepperoncini from the farmers market and had no idea what to do with them. I threw together a simple brine, packed them into a jar, and forgot about them in the fridge for a few days. When I finally tried one, I was shocked at how good they turned out. Tangy, a little spicy, and so much better than anything I'd bought at the store.

Now they show up on sandwiches, tossed into salads, and piled onto antipasto boards whenever we have friends over. Alex isn't much of a pepper kid yet, but Sarah has started sneaking them straight out of the jar, which honestly cracks me up.

If you love bright, tangy flavors like this, you'll probably also enjoy my tzatziki sauce recipe. It has that same fresh, tangy thing going on and pairs really well with these peppers on a sandwich or a mezze plate.

Why You'll Love These Pickled Pepperoncini Peppers

Here's the thing about this recipe. It's simple, it's fast to put together, and it makes your fridge feel a little more stocked and ready for anything.

• Only takes about 20 minutes of hands on time
• No fancy equipment needed, just a jar and a pot
• The pickled pepperoncini flavor gets better the longer they sit
• Great on sandwiches, salads, pizza, and antipasto boards
• Naturally low in calories and totally family friendly
• Keeps for months in the fridge, so one batch lasts a while

Ingredients For Homemade Pickled Pepperoncini

You really don't need much for this. That's honestly my favorite part.

• 1 and a half pounds fresh pepperoncini peppers (or banana peppers), washed
• 2 cups white vinegar
• 2 cups water
• 2 tablespoons kosher or pickling salt
• 2 tablespoons granulated sugar
• 3 garlic cloves, smashed
• 2 teaspoons black peppercorns
• 2 bay leaves

A quick note on substitutions. If you can't find pepperoncini at your store, banana peppers work just as well and give you a milder result. I've made this both ways and my family honestly can't always tell the difference once they're pickled.

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How To Make Pickled Pepperoncini Peppers

I promise this looks more complicated written out than it actually is in real life. Once you've done it once, it becomes second nature.

Prep The Peppers And Jar

Use a small, sharp knife to cut a slit down one side of each pepper. This little step lets the brine soak all the way through, so don't skip it.

Place the garlic, peppercorns, and bay leaves in the bottom of a large jar, or split them between two quart sized jars if that's what you have on hand. Pack the peppers in as tightly as you can. They'll shrink a bit once the hot brine hits them, so don't be shy about squeezing more in.

Make The Brine

In a small pot, bring the vinegar, water, sugar, and salt to a boil. Stir it here and there so the sugar and salt fully dissolve.

Once it's boiling, pour it right over the peppers until they're completely covered. Screw the lid on and let the jar sit on the counter until it cools down completely.

Let Them Sit And Chill

Move the jar to the refrigerator once it's cool. Let your pickled pepperoncini peppers sit for at least 3 days before you dig in.

Honestly, if you can wait a full 1 to 2 weeks, the flavor gets so much better. The peppers will shrink a little and turn a darker yellowish green over time. That's completely normal and actually means they're doing their job.

This recipe makes about 2 quarts, so you'll have plenty to share or stash away for later.

Storage And How Long They Keep

Keep your jar in the fridge and always make sure the peppers stay fully submerged under the brine. That's the key to keeping them fresh and crisp.

Stored this way, they'll last several months in the refrigerator, which still surprises me every time. If you want them to last even longer, you can process the jars in a boiling water bath and store them in a cool, dark spot for up to a year.

I've found that the flavor actually keeps developing the longer they sit, so don't worry if you forget about a jar in the back of the fridge for a few weeks. That's honestly when they taste the best.

Tips And Variations To Try

I've made this recipe more times than I can count at this point, and I've picked up a few tricks along the way.

• Want more heat? Toss in a few red pepper flakes or a sliced jalapeno to the brine
• Prefer a milder pepper? Banana peppers are a great swap here
• Have you ever wondered why some pickled peppers taste sweeter than others? It usually comes down to how much sugar is in the brine, so feel free to adjust it to your taste
• Add a sprig of fresh dill if you want a slightly different, herby flavor
• Don't skip cutting the slit in each pepper. I learned the hard way once that skipping it means the brine barely gets inside, and the peppers stay too crunchy and sharp tasting

Frequently Asked Questions

How long do pickled pepperoncini peppers last?

Stored in the fridge with the peppers fully covered by brine, they'll keep well for several months. I've had jars last close to 6 months and they still tasted great.

How soon can you eat pickled pepperoncini peppers?

You can technically eat them after 3 days, but I really recommend waiting closer to a week or two. The flavor gets so much deeper the longer they sit in that brine.

Can you use banana peppers instead of pepperoncini?

Yes, absolutely. Banana peppers work wonderfully in this recipe and give you a slightly milder, sweeter result. I've swapped them plenty of times when pepperoncini weren't available at my store.

Do pickled pepperoncini peppers need to be refrigerated?

Yes, unless you process them in a proper water bath canner. For the fridge method in this recipe, refrigeration is what keeps them safe and crisp for months.

Recipes You May Like

• Tzatziki Sauce Recipe: another bright, tangy recipe that pairs so well with these peppers on a sandwich or platter
• Tomato Bruschetta Recipe: a fresh, simple appetizer that would look great next to a jar of these peppers on an antipasto board
• Big Mac Sauce: a fun homemade condiment recipe if you're on a kick of making your own pantry staples at home

Final Thoughts

I hope this recipe becomes a regular thing in your kitchen the way it has in mine. There's something really satisfying about opening the fridge and seeing a jar of homemade pickled pepperoncini peppers ready to go.