Learn how to make authentic pickled pepperoncini peppers without canning using fresh pepperoncini peppers, white vinegar, salt, garlic and bay leaves.
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Pin ItMany people don’t know that banana peppers are not the same as pepperoncini peppers! If you want to make the authentic version of this classic Italian pantry staple, use pepperoncini peppers (but banana peppers will work as well as a substitute).
Pickled Pepperoncini Pepper Ingredients
- Fresh Pepperoncini Peppers: I highly recommend using pepperoncini peppers as they have an addictive bitter flavor that’s you just won’t get from banana peppers (similar to the bitterness you would get from shishito peppers).
- Vinegar: White vinegar is best and gives these a really clean pickled taste!
- Salt: Kosher or pickling salt.
- Sugar: White granulated sugar only! I wouldn’t recommend using any other sweetener as a substitute.
- Black Peppercorns: You really need these!
- Bay Leaf: Acts as a natural crisping agent, keeping your pickled pepperoncini peppers crunchier.
- Garlic Cloves: For aromatics.
(You may also like: Sweet Pickled Peppers)
How to Make Pickled Pepperoncini Peppers
- Make the Brine. Add the sugar, vinegar, water and salt to saucepan. Bring to a boil and then simmer until everything is dissolved.
- Prep the Pepperoncini Peppers. While your brine is simmering, wash your pepperoncinis and then cut a smill slit along each pepper.
- Pack It All Into Jars. Pack the peppers and spices into your jars, and pour your brine over the ingredients. Make sure your pepperoncini peppers are completely submerged.
(View more: Pickled Pepper Recipes)
Pepperoncini Peppers vs. Banana Peppers
Yes, both pepperoncini peppers and banana peppers are used interchangeably in a lot of recipes. However, they are actually quite different in taste!
- Scoville Heat Index: While both are mostly mild and around 0-500 SHU (scoville heat units), pepperoncini peppers are consistently hotter than banana peppers.
- The Sweetness and Bitterness: If you like sweeter, more mild peppers, I would recommend using banana peppers. If you like richer, more bitter peppers (like shishito peppers), I would recommend using pepperoncini peppers (used in traditional, classic recipes.
P.S. While these pepperoncini peppers are beautifully bitter, if you’re looking for something spicy, they may not be spicy enough for you. For a quick, spicy pickled pepper recipe, try these refrigerator pickled jalapenos: https://nurturedhomes.com/pickled-jalapenos
Pin this now to find it later
Pin ItAuthentic Pickled Pepperoncini Peppers
Equipment
- 2 medium 16oz jars
Ingredients
- 1 ½ pounds fresh pepperoncini peppers, washed
- 2 cups white vinegar
- 2 cups water
- 2 tbsp kosher salt or pickling salt
- 2 tbsp granulated sugar
- 3 garlic cloves, smashed
- 2 tsp black peppercorns
- 2 bay leaves
Instructions
- To make the brine, add the vinegar, water, salt and sugar to a pot.
- Stir to combine.
- Bring to a boil over high heat.
- Reduce the heat and simmer until dissolved.
- Remove from the heat.
- Cut a small slit lengthways along one side of each pepper.
- Pack the peppers, garlic, bay leaves and black peppercorns into a jars.
- Pour the hot brine over the peppers, leaving 1/2″ of headspace.
- Close each jar with a nonreactive lid.
- Gently rotate to move the black peppercorns around.
- Allow to cool to room temperature then refrigerate until needed.
- Make sure the peppers are always submerged under the brine.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can these be processed/steam canned to make shelf stable??
Hey Inis!
I am sure they could be, but tbh I am not 100% sure, as I am a lot more experienced with refrigerator pickling than water-bath canning.