Pepperoncini
Add a zesty twist to your pantry with this easy homemade pepperoncini recipe! Perfectly pickled in a flavorful brine of white vinegar, garlic, black peppercorns, and a hint of sugar, these tangy peppers are a vibrant addition to salads, sandwiches, or charcuterie boards. With just 15 minutes of prep time and a few pantry staples, you can create a batch of crunchy, spicy-sour goodness that only gets better with time. This refrigerator-friendly recipe ensures the peppers stay fresh for weeks, making it a must-try for anyone craving the bold, briny kick of classic pickled pepperoncini.
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Recipe Information
Ingredients
- 500 grams Fresh pepperoncini peppers
- 2 cups White vinegar
- 1 cup Water
- 1 tablespoon Granulated sugar
- 1 tablespoon Kosher salt
- 2 whole Garlic cloves
- 1 teaspoon Black peppercorns
- 1 whole Bay leaf
Instructions
Wash the pepperoncini peppers thoroughly under cold running water and cut a small slit in each pepper to allow the brine to penetrate.
In a medium saucepan, combine the white vinegar, water, granulated sugar, and kosher salt. Stir well and bring the mixture to a boil over medium heat.
Meanwhile, sterilize a glass jar (approximately 1-liter capacity) by washing it with hot, soapy water and rinsing thoroughly. Submerge the jar in boiling water for 5 minutes and allow it to air dry upside down on a clean towel.
Place the garlic cloves, black peppercorns, and bay leaf at the bottom of the sterilized jar.
Pack the prepared pepperoncini peppers tightly into the jar, leaving about 1 inch of headspace at the top.
Carefully pour the hot brine over the peppers, ensuring all peppers are fully submerged. Leave approximately 1/2 inch of headspace at the top of the jar.
Tap the jar gently on the counter to release any air bubbles, and add more brine if necessary to cover the peppers.
Seal the jar tightly with its lid and allow it to cool to room temperature.
Once cooled, refrigerate the jar for at least 3 days to allow the flavors to develop. The pickled pepperoncini will become more flavorful over time.
Serve your homemade pickled pepperoncini as a tangy snack, salad topping, or condiment. Store in the refrigerator for up to 2 months.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1872 mg | 81% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 37.7 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1242 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
