Pickling peppers is a great way to preserve peppers to use later on in the year, long after garden season is over.
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To Pickle Pepperoncini peppers you will need:
- pepperoncini peppers
- garlic cloves
- black peppercorns
- pickling salt
- pint jars with lids
- large pot
- hot water bath or steam canner
- canning tools (ladle, jar lifter, bubble wand)
Article: How to Use a Steam Canner
This recipe can be used to pickle other peppers, including banana peppers, jalapenos and other similar pepper varieties.
These pickled peppers can be used in many ways – chili, soups or even Peppered Beef Sandwiches.
Watch me pickle peppers in the video below:
Remember, processing times are dependent upon your altitude for where you live. Standard canning recipes are for 0-1000 ft. Adjust accordingly for your elevation.
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Pickled Pepperoncini Peppers
- 24 cups Pepperoncini peppers, washed and cut into pieces, or split
- 8 cups water
- 8 cups white vinegar
- 2/3 c pickling salt
- 1/2 c granulated sugar
- 1/2 c black peppercorns
- 8 cloves garlic
- “pickle crisp”
- To begin, combine the water, vinegar, salt and sugar in a large pot. Bring it to a boil, and boil for 1 minute. Reduce the heat to low and keep the liquid hot for canning.
- Fill your jars with sliced or split peppers.
- Place 1/8 teaspoon of pickle crisp in each jar, along with 1 Tb peppercorns and a clove of garlic.
- Ladle the pickling liquid into the jars, allowing for 1/4 inch of head space.
- Use a bubble wand (or chop stick) to remove any air bubbles, pressing the peppers against the sides of the jar. Add additional liquid if needed to bring the liquid back to 1/4 inch of head space.
- Close your jars with lids and rings and place them in the canner.
- Process your jars for 10 minutes. (Adjust for elevation.)
- Allow the jars to rest for 5 minutes in the canner before transferring to a draft-free location to cool over night, or 12-24 hours.
- Remove the rings, check the seals, label and store your jars of pickled peppers.
Nutritional information is auto-generated and the accuracy is not guaranteed.