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–+ servings

Pickled Pepperoncini

A tangy and flavorful pickled pepperoncini recipe that adds zest to any dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 day
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Italian
Calories: 30
Ingredients Method Nutrition Notes

Ingredients
  

For the Pickling Brine
  • 2 cups Water use filtered water for the best flavor
  • 1 cup White vinegar provides the perfect tangy kick
  • 1 cup Sugar balances out the acidity
  • 2 tablespoons Salt kosher salt works great
For the Peppers
  • 1 pound Fresh pepperoncini peppers choose firm and vibrant ones
  • 4 cloves Garlic cloves add whole to infuse the brine
  • 1 tablespoon Black peppercorns adds subtle heat
Optional Add-ins
  • 2 sprigs Dill sprigs introduce a fresh herbaceous note
  • 2 leaves Bay leaves for additional flavor complexity

Method
 

Preparation
  1. Wash the pepperoncini peppers thoroughly under cool running water.
  2. Slice the tops off the peppers, then cut them in half lengthwise.
  3. Prepare the brine by combining vinegar, water, salt, and sugar in a saucepan. Heat over medium until dissolved, stirring gently for about 5 minutes.
  4. Pack the sliced pepperoncini into sterilized jars tightly but without crushing them.
  5. Pour the hot brine over the peppers in each jar, ensuring they’re fully submerged.
  6. Seal the jars tightly with lids and let them cool at room temperature for about an hour before refrigerating.
  7. Refrigerate the jars for at least 24 hours before enjoying your pickled pepperoncini.

Nutrition

Serving: 1servingCalories: 30kcalCarbohydrates: 7gSodium: 300mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 100IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Add fresh herbs like dill or oregano for extra flavor!

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