Pepperoncini Recipe

Prep the peppers

Wash the pepperoncini thoroughly under cold running water. Pat dry with a clean towel. Using a paring knife, remove stems if desired and, for milder heat, make a small slit lengthwise in each pepper to allow the brine to penetrate. Leave seeds intact for more heat.

Sterilize jar

Sterilize a 1-pint (or similar) glass jar and lid by washing in hot soapy water and placing in simmering water for 5 minutes or running through a hot dishwasher cycle. Keep jar warm until ready to use.

Make the brine

In a small saucepan combine 2 cups white vinegar, 1 cup water, 2 tablespoons granulated sugar, and 1 tablespoon kosher salt. Add 1 teaspoon whole black peppercorns, 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, and 1 bay leaf. Crush 3 garlic cloves lightly with the flat of a knife and add to the pot. Bring mixture to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool for 5 minutes.

Pack jar

Place the prepared pepperoncini into the warm sterilized jar, packing them vertically and leaving about 1/2 inch headspace. Tuck the garlic cloves and bay leaf among the peppers.

Pour brine

Carefully pour the hot brine over the peppers, covering them fully and leaving 1/4–1/2 inch headspace. Tap the jar gently to release trapped air bubbles. If necessary, add a little extra warm water to ensure peppers are submerged.

Seal and finish

Wipe the rim of the jar clean and screw on the lid until fingertip tight. Optionally pour about 1 tablespoon olive oil on top to create a slight seal and help preserve color (not necessary for proper pickling). Let the jar cool to room temperature (about 1–2 hours).

Storage and wait

Refrigerate the pickled pepperoncini. They’ll be mildly pickled after 24–48 hours but reach best flavor after 5–7 days. Keep refrigerated for up to 2 months. Use clean utensils each time to avoid contamination.