How to Pickle Pepperoncini Peppers (and other peppers!)

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Pickling peppers is a great way to preserve peppers to use later on in the year, long after garden season is over.

How to Pickle Pepperoncini Peppers

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To Pickle Pepperoncini peppers you will need:

  • pepperoncini peppers
  • garlic cloves
  • black peppercorns
  • vinegar
  • water
  • pickling salt
  • sugar
  • 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.

How to Pickle Pepperoncini Peppers

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.

How to Adjust Canning Recipes for Altitude

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How to Pickle Pepperoncini Peppers

Pickled Pepperoncini Peppers

Constance Smith - A Good Life Farm
Learn how to pickle and can pepperoncini peppers. This recipe makes about 8 pint jars.
4.5 from 71 votes
Prep Time 25 mins
Cook Time 10 mins
Additional Time 1 d
Total Time 1 d 35 mins
Course Food Preservation & Canning
Servings 64
Calories 30 kcal

Ingredients
  

  • 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"

Instructions
 

  • 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.

Notes

This recipe is canned in a hot water bath or steam canner, as it is a high acid recipe. Low acid recipes must be pressure canned.

Nutrition

Serving: 1/8 cCalories: 30kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1187mgPotassium: 146mgFiber: 2gSugar: 2gVitamin A: 168IUVitamin C: 39mgCalcium: 19mgIron: 1mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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12 thoughts on “How to Pickle Pepperoncini Peppers (and other peppers!)”

  1. How long do they need to sit before eating? I’ve done pickles in the past and they need to sit for 14 or so days. And do they sit on the counter or in the fridge? Once canned what is the shelf life?

    Reply
    • Yes, letting the sit about 2 weeks is best. Experts say that most home canned goods will stay “good” as long as they are sealed, however most are ideally used in a year. After that, flavor & nutritional value can begin to decline. I personally go with 2 years.

      Reply

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