Add flavor and a mild kick to your culinary creations with these homemade Pickled Pepperoncini peppers! Add them to your salads, sandwiches, pizzas, antipasto platters, and more. Leave the store-bought jarred peppers on the shelf because these homemade pickled pepperoncini peppers are super easy to make and pack SO much more flavor!
I’m an avid gardener, have been for many years, with my interest in gardening going all the way back to childhood when my parents always let me use a spot outside to experiment with growing various things. For most of my “grownup gardening experience” I gardened in Washington State after moving there from Germany in my mid-20’s. I enjoyed a lot of successful harvests but it wasn’t until moving to the South a couple of years ago that I was able to grow a ton of additional heat-loving veggies and fruits like peppers, melons, peaches, eggplant, okra, figs, peanuts, and more. I’ve been growing a variety of peppers the past two years – bell peppers of all colors, chili peppers, and even Hungarian peppers for making my own paprika powder (so exciting!).
For today’s post I’m excited to be able to share my pepperoncini harvest with you in the form of these fabulous homemade Pickled Pepperoncini Peppers!
Pepperoncini are a type of yellow-green chili pepper with a mildly spicy, tangy flavor. They are often sold pickled, which imparts more of a sour flavor profile. Pepperoncini are also known as sweet Italian peppers, golden Greek peppers or friggitello in Italy.
What are Pickled Pepperoncini Peppers?
Pickled pepperoncini peppers are small yellowish-green chili peppers that have been preserved through the pickling process. They are typically mild in heat and have a tangy and very slightly spicy flavor. The pickling process enhances their taste and makes them a popular condiment and ingredient in various dishes. Pepperoncini peppers are believed to have originated in the Mediterranean region and are deeply associated with the culinary traditions of both Italy and Greece.
Like many chili peppers, pepperoncini peppers contain capsaicin, a compound that has been associated with various health benefits such as boosting metabolism and helping with pain relief, making these pickled peppers both a tasty as well as a healthy snack.
How to Use Pickled Pepperoncini
Pepperoncini peppers can be used in a variety of tasty ways to add flavor, tang, and mild spiciness to your dishes. Here are a few ideas:
- Salads: Add sliced or whole pickled pepperoncini (as a visually pretty garnish) to salads for a pop of flavor and a touch of heat. They’re great in both leafy green salads and pasta salads.
- Antipasto Platters: Serve these whole on your antipasto platters along with cured meats, cheeses, cured meats, olives, and other pickled veggies.
- Sandwiches, Wraps, and Gyros
- Pizza: Slice and scatter them over your pizza or leave them whole if you prefer.
- Stuffed Pepperoncini: Stuff these with cream cheese, feta and/or blue cheese as a delicious appetizer.
- Pasta Dishes: Slice and toss these in your pasta dishes for a touch of acidity and heat.
- Marinades and Dressings: Blend or chop these to make marinades, salad dressings, or dipping sauces.
- Omelets, Scrambled Eggs and Frittatas: Slice or dice these and add them to your omelets, scrambled eggs, or frittatas for a pop of flavor and crunch.
- Casseroles and One-Pot Meals: Use sliced pepperoncini to add brightness, texture and flavor to a variety of casseroles and one-pot dishes.
- Garnish: Use whole or sliced pepperoncini as a garnish for a wide variety of dishes, including grilled meats, salads, and tacos.
Wash the peppers and use a small, sharp knife to cut a slit down one side of each pepper. This will enable the brine to fully penetrate the peppers.
Place the garlic, black peppercorns and bay leaves in the bottom of a large jar (half gallon) or divide between two quart-sized jars.
Pack peppers into the jar as tightly as you can.
In a small pot bring the vinegar, water, sugar and salt to a boil. Bring vinegar, water, salt and sugar to a boil.
Pour boiling brine over peppers until they are fully covered by the brine.
Screw lid shut and let them sit until fully cooled.
Transfer to the refrigerator. Let the pickled peppers sit for at least 3 days before using. For the best flavor let them sit for 1-2 weeks to allow the peppers time to fully absorb the flavors. The color of the peppers will gradually become slightly shriveled over time as well as lose their bright yellow color, turning a darker yellow.
Store in the refrigerator and make sure the peppers are always submerged under the brine. These pickled pepperoncini peppers will keep for several months in the fridge. You can also water bath can them and they will keep even longer.
Why You Should Grow Pepperoncini Peppers
FAQ
What kind of peppers are used in pepperoncini?
Are Pepperoncinis just banana peppers?
What pepper is close to a pepperoncini?
What is the difference between Italian and Greek pepperoncini peppers?
What are the different types of pepperoncini peppers?
There are two main kinds of pepperoncini pepper types: Italian and Greek. They are slightly different in that the Italian kind grows longer and is more bitter than the shorter, sweeter Greek version. However, both can possess a mild heat to them and can taste bitter in their own ways.
What are the alternatives to chili peppers?
Dedo-de-moça pepper, one of the most popular, dedo-de-moça is delicious in the form of a sauce, ground, dehydrated, preserved or fresh; A scented or biquinho pepper, originating from the state of Bahia in Brazil, this pepper’s trademark is its strong aroma and more moderate heat; Tabasco pepper, Tabasco pepper originates from North America and is normally used in portions, starters with meat or to finish dishes.
What is a pepperoncini pepper?
Pepperoncinis are sweet, mild chili peppers, usually sold pickled. Also known as Tuscan Peppers, sweet Italian peppers, or golden Greek peppers. Learn more about them. Pepperoncini peppers originate in Italy and Greece, though their popularity has spread throughout the world.
Are pepperoncini peppers fresh?
You have likely eaten many pepperoncini peppers in your life, whether you’ve realized it or not. This mild pepper (100 to 500 Scoville heat units, barely above a bell pepper on the Scoville scale) has a sweet flavor when fresh. But it’s not fresh where its made its mark. In pickled form is where it shines.