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Home » Recipes » The Pantry » Food Preservation » How to Pickle Pepperoncini Peppers (and other peppers!)

How to Pickle Pepperoncini Peppers (and other peppers!)

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.

Did you make and enjoy this recipe from Cosmopolitan Cornbread? Please rate it below and leave a comment to share your thoughts! 

Yield: 8 pints

Pickled Pepperoncini Peppers

How to Pickle Pepperoncini Peppers
Prep Time 25 minutes
Cook Time 10 minutes
Additional Time 1 days
Total Time 1 days 35 minutes

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

  1. 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.
  2. Fill your jars with sliced or split peppers.
  3. Place 1/8 teaspoon of pickle crisp in each jar, along with 1 Tb peppercorns and a clove of garlic.
  4. Ladle the pickling liquid into the jars, allowing for 1/4 inch of head space.
  5. 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.
  6. Close your jars with lids and rings and place them in the canner.
  7. Process your jars for 10 minutes.
  8. 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.
  9. Remove the rings, check the seals, label and store your jars of pickled peppers.

Nutrition Information:

Yield:

64

Serving Size:

1/8 c

Amount Per Serving: Calories: 28Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 616mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 1g

Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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