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
- 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.
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
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
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
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.
Good Morning!!
I just watched your video about pickling pepperoncini peppers. I have been trying to make my own pepperoncini for 3 years now, and my peppers(raw) have absolutely no flavor and no heat before pickiling. I’m stumped! Can you please help me??!!!!! Thanks
Loved this recipe!! Getting ready to can my second batch. My pepper plants were huge producers this year!
How many pints does this recipe make, I think I may need to cut it in half as I don’t have 24 cups of peppers.. I may have enough to do 3 pints but I will preserve any remaining liquid for later use. Thank you excited to try this
Is this recipe for pints or quarts?
pints
Pints
Have you done this as a small batch? Can this recipe work if changed to 1/4 or 1/2. First year growing these > only have 2 plants that haven’t produced that big of a harvest. Can I freeze my peppers until I get a bigger amount to then pickle?
Freezing them first will turn then very mushy, I would not do that. Yes, you can do smaller batches by cutting the recipe.
Can I leave the stems on if I’m going to keep whole?
Yes
Where can you find fresh pepperoncini peppers?
I grow them in the garden.
Do you replace the rings back over the lids once you’ve checked the seals and are ready to store the jars? Thank you!
No, I do not store my jars with the rings on. They are not needed for sealed jars.
What is pickle crisp and where can I find it? Is it the same as alum used in pickling?
I get it at my local grocery store. I have never used alum. The Ball brand is called “Pickle Crisp,” and Hoosier Hill is called “Pickle Fresh.” https://amzn.to/3jWItYp
How many pounds of pressure do you use for the canner? 5, 10 or 15 pounds?
These are hot water bath canned (or steam canned), not pressure canned. Because they are in a vinegar based brine, they are considered high acid, and pressure canning is not necessary.
It depends on your altitude.
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?
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.
Hi,
Where does one find these peppers in the USA?
I grew mine in the garden. I don’t know where you would purchase these peppers.
I bought my pepper plant at a Sutherlands this year! It has grown to be the biggest prettiest plant and I picked enough at one time to pickle 8 pints!