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Pickled Pepperoncini Peppers


Canned and Pickled Pepperoncini Peppers

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Pickled Pepperoncini Peppers 0 Picture


  • 4 quarts peppers
  • 4 cups vinegar
  • 4 cups water
  • 4 teaspoons salt
  • olive oil (optional)


Servings 8
Preparation time 30mins
Cooking time 50mins


Step 1

Wash peppers thoroughly. Remove core, seeds, and stems of large peppers.
Cut as desired, or leave whole after coring. The small, hot peppers may be
left whole with stems intact. Make 2 small slits in whole peppers. Mix
vinegar and water, heat to 150-160F/66-71C about to the simmering point.
Since it is rather volatile, vinegar should not boil a longtime. Pack
peppers rather tightly into jars. Pour hot vinegar and water over the
peppers to 1/2 inch of jar rim. Add salt to taste, seal, and process 15
minutes in hot-water bath. If oil is desired, add vinegar to only 3/4 in of
jar top. Add olive oil to come 1/2 in from top. The peppers will be coated
with oil when they pass through the oil layer as you use them

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