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Pickled Pepperoncini

Zesty Pickled Pepperoncini for Crunchy Homemade Flavor

Elevate your meals with these homemade pickled pepperoncini, offering a tangy zesty kick and delightful crunch.
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Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 4 jars
Course: Sauces
Cuisine: American
Calories: 15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brine
  • 1 cup Distilled White Vinegar Can swap with apple cider or red wine vinegar.
  • 1 cup Water Balances the vinegar's acidity.
  • 2 tablespoons Sea Salt Kosher salt can be used as an alternative.
  • 1 teaspoon Turmeric Omit if you prefer a simpler brine.
For the Peppers
  • 10 pieces Pepperoncini Mix whole and sliced based on preference.

Equipment

  • Mason Jar
  • Non-reactive saucepan

Method
 

Step-by-Step Instructions for Pickled Pepperoncini
  1. Wash the pepperoncini under cool running water, then cut the tops off and pack them tightly in a large mason jar.
  2. In a non-reactive saucepan, combine equal parts distilled white vinegar and water with sea salt and turmeric. Heat over medium until salt dissolves, about 3-5 minutes.
  3. Pour the warm brine over the packed pepperoncini, leaving about 1/2 to 1 inch of space at the top. Remove air bubbles.
  4. Allow the jar to cool to room temperature for about 30 minutes, then cover tightly and refrigerate for at least 1 hour.

Nutrition

Serving: 1jarCalories: 15kcalCarbohydrates: 3gSodium: 460mgPotassium: 50mgFiber: 1gVitamin A: 150IUVitamin C: 2mgCalcium: 35mgIron: 0.5mg

Notes

For best results, allow the pickled pepperoncini to sit for 24 hours before consuming to enhance the flavor.

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