Pickled Pepperoncini Peppers
These homemade pickled pepperoncini peppers are SO TANGY! A perfect blend of heat and acidity to elevate your meals.
Equipment
- Large Pot
- Glass jars with lids
- Measuring cups and spoons
- Cutting board and knife
- Slotted Spoon
- Funnel (optional)
Ingredients
For the Pickling:
- 1.5 pounds fresh pepperoncini or banana peppers washed and dried
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons kosher or pickling salt
- 2 tablespoons granulated sugar
- 3 cloves garlic smashed
- 2 teaspoons black peppercorns
- 2 leaves bay leaves
Instructions
Instructions
- Step 1: Prepare the Peppers. Wash the fresh peppers under cold water and pat dry. Slice open and remove seeds if desired.
- Step 2: Make the Brine. In a large pot, combine vinegar, water, salt, and sugar. Heat until dissolved.
- Step 3: Add Flavorings. Add smashed garlic, black peppercorns, and bay leaves to the brine. Bring to a gentle boil, then remove from heat.
- Step 4: Pack the Jars. Pack the washed peppers into glass jars using a slotted spoon.
- Step 5: Fill with Brine. Pour warm brine over peppers, ensuring they are submerged with half an inch of headspace.
- Step 6: Seal and Store. Wipe jar rims, seal with lids, and cool to room temperature before refrigerating.
- Step 7: Wait and Enjoy. Allow to sit in the fridge for at least 24 hours for the best flavor.
Notes
- For a sweeter taste, adjust the sugar to your preference.
- Use freshly harvested peppers for the best crunch.
- Store in the refrigerator for up to a month.