Pickled Pepperoncini Peppers with Canning Instructions for Preserving

I Pickled A Peck Of Pepperoncini Peppers

I love most all things pickled, but I had never been a fan of pepperoncini peppers. This year we grew them and have a bumper crop. So in my usual, can’t waste a thing way, I decided to have a go at it and I Pickled Pepperoncini Peppers. Well, I am going on the record to say that I really, really like love them😋. I am not sure if it’s because I went to the effort of (and it’s not very difficult) canning them, but they are quite delicious. A bit of spice, but very light and delicate. So much better than store bought, for sure! I’ve been getting rave reviews for the recipe.

Pickled Pepperoncini Peppers are often times found in Italian salads, a featured antipasto item, on sandwiches, you name it. On the Scoville Scale, which measures the heat in peppers, the pepperoncini gets the lowest level, which is fine with me! Check out think link to measure pepper heat! https://www.chilipeppermadness.com/frequently-asked-questions/the-scoville-scale/

Pepperoncini are native to Italy and Greece. They are ripe when green, but turn red as they mature. They are sweet with a bit of tang and perfectly suited to pickling! By the way, the proper pronunciation is pep-per-awn-CHEE-nee.

Summer is for Sweating and Canning

I actually enjoy canning fruits and vegetables. The only challenge is that the majority of time I do this, is in the heat of the summer🥵. I suggest you get a fan and turn on the air-conditioning and enjoy a bit of sweat equity and a cheap facial. If you’re going to eat these pretty quickly, no need to preserve. Just skip the canning but make sure you keep them in the refrigerator and use them with 2 weeks. If you’d like to have them for future enjoyment, canning is the way to go!

I feel so accomplished once I’ve canned a bunch of delicious things we’ve grown and then I can share during the rest of the year. Making any kind of pickles is the easiest canning you can do.

Pickled Pepperoncini Peppers

Wash and sort the pepperoncini. Using a sharp knife, make a split in the side of each, keeping the stem in tact.

Wash and sterilize 4 16 ounce canning jars. Simmer the tops in water. Set a large canning pot to boil.

In a large heavy bottomed pot, add 4 cups white vinegar and 4 cups water with 1/3 cup kosher or pickling salt and 1/4 cup sugar. Bring the mixture to a boil, then remove from the heat.

Stuff the jars with pepperoncini. Once these come out of the water canner, there will be considerably shrinkage of the peppers, so the more you can fit, the more appealing the final product will look. Into each jar add 2 cloves of crushed garlic, 6-7 whole pepper corns and 6-7 whole corriander seeds and 1 teaspoon of dried, crushed red pepper flakes.

Fill the jars to about 1/4 inch head room, then add the tops and then the rims, and close, but not too tightly.

Process for 10 minutes in boiling water with at least 2 inches of water above the rims. Once done, let the jars sit, covered for 5 minutes. Remove the jars and let them sit, undistirbed for 24 hours.

Checking the Seal

Check the tops to be sure they’ve popped. The lids make a popping noise as they seal. After, the soft spot appears inverted. You can also check by tapping on the center of the lid. If it moves up and down, it is not properly sealed. This is unlikely to happen, but possible.

You can store the pepperoncini for up to a year. Refrigerate once opened. The final result of the Pickled Pepperoncini is a nicely tart, vinegar taste from the pickling with a sweet and soft pepper. The added chili pepper gives a bit of heat. Perfectly delicious! Much better than any store bought I’ve ever tasted.

So many ways to enjoy these delicious Pickled Pepperoncini Peppers. Try a “Dirty Pickled Pepper Martini”. Here’s a link to a recipe: https://wp.me/p9KEfL-2v8

Are you more of a straight dill pickle person? Here’s a link to a recipe for my Dill Pickled Martini! https://wp.me/p9KEfL-Fr

Cheers to delicious options!

Enjoy!

Note: Homegrown pepperoncini peppers are generally thinner skinned than commercial peppers. In addition, this is a homemade method, without chemical additives of preservatives. Home Canning/Preserving these in a hot water canner will make the peppers very soft and delicate. The flavor is great, but they will not be crispy like the ones you might be used to on salads or antipasto. They are delicious, but very delicate and soft.

If you prefer a crispier pepperoncini peppers, I suggest you follow the recipe, but avoid canning/preserving. This method will make them refrigerator pickled pepperoncini and they must be kept refrigerated and to be enjoyed within 30 days of making them.

Ingredients

• approximately 12 cups fresh pepperoncini peppers
• 4 cups white, distilled vinegar
• 4 cups water
• 1/3 cup kosher or pickling salt
• 1/4 cup granulated sugar
• 8 cloves garlic
• 1/4 cup dried red chili pepper flakes
• 1/4 cup whole black pepper corns
• 1/4 whole corriander seeds

• 1 Canner
• 4 16 ounce canning jars, lids and rims

Instructions

• Wash and sort the pepperoncini. Using a sharp knife, make a split in the side of each, keeping the stem in tact.
• Wash and sterilize 4 16 ounce canning jars.
• Simmer the tops in water.
• Set a large canning pot to boil.
• In a large heavy bottomed pot, add 4 cups white vinegar and 4 cups water with 1/4 cup kosher or pickling salt and 1/3 cup sugar.
• Bring the mixture to a boil, then remove from the heat.
• Stuff the jars with pepperoncini. Once these come out of the water canner, there will be considerably shrinkage of the peppers, so the more you can fit, the more appealing the final product will look.
• Into each jar add 2 cloves of crushed garlic, 6-7 whole pepper corns and 6-7 whole corriander seeds and 1 teaspoon of dried, crushed red pepper flakes.
• Fill the jars to about 1/4 inch head room, then add the tops and then the rims, and close, but not too tightly.
• Process for 10 minutes in boiling water with at least 2 inches of water above the rims.
• Once done, let the jars sit, covered for 5 minutes.
• Remove the jars from the canner and let them sit, undistirbed for 24 hours.
• Check the tops to be sure they’ve popped. This means, they’ve usually made a popping sound and the soft center of the lid as inverted. You can also check by tapping the top. If it goes up and down, the seal did not take. Any that did not can be refrigerated and eaten with a few weeks. Properly presserved, you can store the pepperoncini for up to a year. Refrigerate once opened.
• Enjoy!

Notes

Pack the jars as full as you can with the peppers. Because they are fairly hollow inside, they will slowly fill with the brine. Let them sit a for about 10 minutes, top them with the brine once again before closing the jars and canning.