Pickled Pepperoncini Peppers
This quick pickling method is an easy way to preserve pepperoncini peppers so you can enjoy them in salads, sandwiches, or on a charcuterie board for weeks to come.
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
Peppers will last for about 3-4 weeks in the fridge.