Pickled Pepperoncini Peppers Recipe
These peppers are made using a simple recipe that involves boiling water, sugar, and vinegar. The vinegar and spices used in this recipe give the peppers a mildly sour taste that pairs well with most foods.
Ingredients
- 1 pound Fresh pepperoncini peppers
- 2.5 cups Water
- 3 cups White Vinegar
- 3 tablespoons Sugar
- 4 tablespoons Pickling or Kosher salt
- 2 Bay leaves
- 2 tablespoons Whole Black Peppercorns
- 4 cloves garlic chopped
Instructions
- It is best to wash and dry peppers in cold water.
- Slice the stems of each pepper short, and pierce the sides three to four times.
- Sliced peppers should be cut into pinwheels with the tops cut off and discarded.
- The top of the jar should have about 1 inch of space between the peppers and the lid.
- Cook the mixture over medium heat until the sugar and salt have dissolved completely.
- Bay leaves, peppercorns, and chopped garlic should be added, and heat should be reduced to medium.
- Five minutes is enough time to simmer.
- Seal the pepper jars with lids after pouring the hot liquid into them. If the lids are too tight, the jars will be difficult to open after cooling.
- Before placing jars in the refrigerator, allow them to cool.
- It is best to marinate peppers for at least a week before using them. Peppers will have a stronger pickle flavor the longer they sit.
- Keeping pepperoncini peppers in the refrigerator will preserve them for a number of months.