I have to confess, I have a serious thing for Pepperoncini peppers! When I was pregnant with both my boys I craved them incessantly. I seriously couldn’t get enough of them. I could easily polish off an entire jar in one sitting. I remember sitting on the sofa happily munching my way through a jar watching TV, my husband staring at me in utter amazement. No cravings for ice cream, or pickles, just hand me a jar of pepperoncini’s please, and no one gets hurt…LOL!
When I found pepperoncini plants at the nursery last spring I knew I had to try growing them in my garden. I didn’t have a pound of them for this recipe so I also harvested some ripe Serrano and Poblano peppers from the garden. This brine recipe is very versatile and will work with just about any peppers you have from the garden.
Everything seems to ripen all at the same time and it’s hard to eat an entire peck of peppers all at once. Pickling them gives you more time to enjoy them and it’s so much quicker and easier than canning them.
Start by washing peppers and slicing them into rings, discard stems.
TIP: Remove most of the seeds if you don’t want your pickled peppers to be too spicy.
Add the sliced peppers into mason jars. Set aside.
In a sauce pan combine vinegar, 1 cup water, 1 tablespoon Kosher salt, 1 tablespoon sugar and ¼ teaspoon turmeric.
The turmeric gives the pepperoncini’s that lovely golden yellow color like the commercial brands you see at the market. The turmeric is being used mostly for the color it imparts not so much for the flavor. It’s a much healthier way to add color than the artificial colors that are used in the commercial brands. That’s why I love making foods in my kitchen, I know exactly what’s in it and I can make foods that are nutritious and good for my family.
Bring mixture to a simmer over medium high heat, stirring to dissolve the salt and sugar.
Once the brine comes to a low simmer, remove pan from heat and stir in minced garlic.
Add the cup of ice to the pan and stir until ice has melted.
Good to know: The turmeric will discolor wooden spoons, so be sure to use a spoon that you don’t care if it turns a lovely shade of bright yellow.
Pour or ladle brine into the jars with the sliced peppers, leaving about 1/2 inch head space.
Place lids on jars and hand tighten them to seal.
Money Saving Tip: Save empty glass jars from your favorite pasta sauces, pickles, olives, etc. Rinse them out and soak them overnight in a sink full of hot soapy water. In the morning the labels will peel right off. Use a little Goof-off on a paper towel to rub off any glue residue left on the jars. Run lids and jars through the dishwasher to sterilize them.
Allow mixture to come to room temperature.
Refrigerate for a minimum of 24 hours before eating peppers. For best flavor, allow peppers to sit in the fridge for a up to week prior to eating them. Peppers will keep in the fridge for 3-4 weeks, if they last that long.
I sure wish I had this recipe back when I was pregnant! These peppers turned out nice and spicy! Even the Serrano’s and Poblano’s turned out delicious! They disappear so fast around here when I add them to a Charcuterie board. Everyone seems to love their tangy spiciness! If you don’t have a garden, keep an eye out at your local farmers market for fresh peppers that you can pickle. You only need a pound for this small batch recipe.
Use a jar of your pickled pepperoncini peppers to make one of my very favorite slow cooker sandwiches, The Best Ever, Slow Cooker, Pepperoncini Beef Sandwiches. Beefy and cheesy with a spicy kick. Move over French Dip Sandwiches, these incredibly easy to make, delectable, slow cooker Pepperoncini Beef Sandwiches are a long time family favorite.
Pickled Pepperoncini Peppers
Equipment
- glass mason jars with lids
Ingredients
- 1 lb pepperoncini peppers or banana peppers, sliced into rings
- 2 cloves garlic, minced
- 2 cup vinegar
- 1 cup water
- 1 tbsp sugar
- 1 tbsp Kosher salt
- ¼ tsp turmeric
- 1 cup ice
Instructions
- Slice peppers into rings, discard stems.
- Add the sliced peppers into mason jars. Set aside.
- In a sauce pan combine vinegar, 1 cup water, 1 tablespoon Kosher salt, 1 tablespoon sugar and ¼ teaspoon turmeric.
- Bring mixture to a simmer over medium high heat, stirring to dissolve the salt and sugar.
- Once the brine comes to a low simmer, remove pan from heat and stir in minced garlic.
- Add the cup of ice to the pan and stir until ice has melted.
- Pour brine into the jars with sliced peppers, leaving about 1/2 inch head space.
- Place lids on jars and hand tighten them to seal.
- Allow mixture to come to room temperature.
- Refrigerate for a minimum of 24 hours before eating peppers. For best flavor allow peppers to sit in the fridge for a up to week prior to eating them.
Notes
Did You Make This?
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Mentions ice in directions but not on ingredients list. Is it 1 c water and 1 cup ice?
Yes Donna, I used 1 cup ice. Thanks for pointing out that I forgot to include it on the ingredients list. I will update the recipe to clear up the confusion. Let me know if you give this a try and how it turns out for you.