How to Pickle Pepperoncini Peppers Like Store-Bought Peppers

Pepperoncini peppers are a delicious and versatile ingredient that can be used in a variety of dishes. They can be pickled, roasted, or sautéed, and they add a flavorful kick to any meal. If you’re looking for a way to preserve your pepperoncini peppers and enjoy them all year long, pickling is a great option.

Pickling is a process of preserving food in a vinegar solution. This process inhibits the growth of bacteria and mold, which can cause food to spoil. Pickled pepperoncini peppers can be stored in the refrigerator for several months, and they will retain their flavor and texture.

There are many different recipes for pickled pepperoncini peppers, but the basic ingredients are always the same: pepperoncini peppers, vinegar, water, salt, and sugar. Some recipes also call for additional spices, such as garlic, dill, or mustard seeds.

To pickle pepperoncini peppers, you will need:

  • 1 pound of pepperoncini peppers
  • 1 cup of vinegar
  • 1 cup of water
  • 1 tablespoon of salt
  • 1 tablespoon of sugar
  • Optional: spices of your choice


  1. Wash the pepperoncini peppers and remove the stems.
  2. Cut the peppers into quarters or slices.
  3. In a large pot, combine the vinegar, water, salt, and sugar. Bring the mixture to a boil.
  4. Add the pepperoncini peppers to the boiling vinegar mixture.
  5. Reduce the heat to low and simmer for 10 minutes.
  6. Remove the pepperoncini peppers from the heat and let them cool.
  7. Pack the pepperoncini peppers into jars and cover them with the vinegar mixture.
  8. Seal the jars and store them in the refrigerator for at least 2 weeks before eating.

Once your pickled pepperoncini peppers are ready, you can enjoy them in a variety of ways. They can be added to salads, sandwiches, or pizzas. They can also be used as a garnish for cocktails or appetizers.

Here are some additional tips for pickling pepperoncini peppers:

  • Use fresh, ripe pepperoncini peppers.
  • Wash the peppers thoroughly before pickling them.
  • Cut the peppers into uniform pieces so that they will pickle evenly.
  • Use a clean jar and lid for pickling.
  • Store the pickled peppers in the refrigerator for at least 2 weeks before eating.

With these tips, you can easily pickle pepperoncini peppers like store-bought peppers. Enjoy!

Authentic Pepperoncini, How To Make and Store All Year


Are store bought pepperoncini pickled?

They originate from the Mediterranean, particularly Greece and Italy, and bring a light, tangy, and pleasantly spicy flavor to salads, sandwiches, pizza toppings, and antipasto platters. Pepperoncini can be found fresh or pickled, with the latter being more common on grocery store shelves.

What kind of peppers are pickled pepperoncini?

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.

How to make a jar of pepperoncini?

Set a large canning pot to boil. In a large heavy bottomed pot, add 4 cups white vinegar and 4 cups water with 1/3 cup kosher or pickling salt and 1/4 cup sugar. Bring the mixture to a boil, then remove from the heat. Stuff the jars with pepperoncini.

What is the best pepper for pickling?

Common varieties are Cubanelle, Hungarian, yellow wax, sweet cherry, sweet banana and sweet bells. Thick-fleshed peppers with firm waxy skins and bright, glossy color, free from defects, give the best pickled products. Avoid peppers that are soft, shriveled or pliable, and dull or faded in color.

How long can you keep pickled pepperoncini?

You can store the pepperoncini for up to a year. Refrigerate once opened. The final result of the Pickled Pepperoncini is a nicely tart, vinegar taste from the pickling with a sweet and soft pepper. The added chili pepper gives a bit of heat. Perfectly delicious! Much better than any store bought I’ve ever tasted.

Can you eat pickled peppers in a jar?

In a small pot, combine the water, vinegar, sugar or honey, and salt and bring to a boil. Pour the hot vinegar mixture into the jar to cover the peppers. Allow the jar to cool slightly before covering with a lid and refrigerating. The peppers will be ready to eat in 2-4 weeks. These pickled pepperoncini peppers are so good!

How do you refrigerate pepperoncinis?

Place the pepperoncinis in a clean, sterilized quart jar. Pour the hot brine over the peppers, ensuring they are fully submerged. Use a chopstick or butter knife to remove any air bubbles. Seal the jar and allow it to cool to room temperature before refrigerating.

How do you can pepperoncini?

Making any kind of pickles is the easiest canning you can do. Wash and sort the pepperoncini. Using a sharp knife, make a split in the side of each, keeping the stem in tact. Wash and sterilize 4 16 ounce canning jars. Simmer the tops in water. Set a large canning pot to boil.

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