Pepperoncini

Add a zesty twist to your pantry with this easy homemade pepperoncini recipe! Perfectly pickled in a flavorful brine of white vinegar, garlic, black peppercorns, and a hint of sugar, these tangy peppers are a vibrant addition to salads, sandwiches, or charcuterie boards. With just 15 minutes of prep time and a few pantry staples, you can create a batch of crunchy, spicy-sour goodness that only gets better with time. This refrigerator-friendly recipe ensures the peppers stay fresh for weeks, making it a must-try for anyone craving the bold, briny kick of classic pickled pepperoncini.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 10

Ingredients

• 500 grams Fresh pepperoncini peppers
• 2 cups White vinegar
• 1 cup Water
• 1 tablespoon Granulated sugar
• 1 tablespoon Kosher salt
• 2 whole Garlic cloves
• 1 teaspoon Black peppercorns
• 1 whole Bay leaf

Directions

Step 1

Wash the pepperoncini peppers thoroughly under cold running water and cut a small slit in each pepper to allow the brine to penetrate.

Step 2

In a medium saucepan, combine the white vinegar, water, granulated sugar, and kosher salt. Stir well and bring the mixture to a boil over medium heat.

Step 3

Meanwhile, sterilize a glass jar (approximately 1-liter capacity) by washing it with hot, soapy water and rinsing thoroughly. Submerge the jar in boiling water for 5 minutes and allow it to air dry upside down on a clean towel.

Step 4

Place the garlic cloves, black peppercorns, and bay leaf at the bottom of the sterilized jar.

Step 5

Pack the prepared pepperoncini peppers tightly into the jar, leaving about 1 inch of headspace at the top.

Step 6

Carefully pour the hot brine over the peppers, ensuring all peppers are fully submerged. Leave approximately 1/2 inch of headspace at the top of the jar.

Step 7

Tap the jar gently on the counter to release any air bubbles, and add more brine if necessary to cover the peppers.

Step 8

Seal the jar tightly with its lid and allow it to cool to room temperature.

Step 9

Once cooled, refrigerate the jar for at least 3 days to allow the flavors to develop. The pickled pepperoncini will become more flavorful over time.

Step 10

Serve your homemade pickled pepperoncini as a tangy snack, salad topping, or condiment. Store in the refrigerator for up to 2 months.

Nutrition Facts

Serving size	(1242.7g)

Amount per serving	% Daily Value*
Calories	316.9

Total Fat 1.8g	0%
Saturated Fat 0.0g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1871.7mg	0%
Total Carbohydrate 53.3g	0%
Dietary Fiber 12.7g	0%
Total Sugars 37.7g
Protein 5.7g	0%

Vitamin D 0IU	0%
Calcium 153.9mg	0%
Iron 4.1mg	0%
Potassium 1242.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 6.4%

Protein: 9.0%

Carbs: 84.5%