Description
This Pickled Pepperoncini Peppers recipe offers a tangy and slightly sweet way to preserve and enjoy pepperoncini or banana peppers. The peppers are sliced into rings and infused with a flavorful brine made from vinegar, water, garlic, sugar, kosher salt, and a hint of turmeric. After simmering the brine and adding ice to cool it quickly, the mixture is poured over the peppers in mason jars. The pickled peppers develop their full flavor after at least 24 hours in the fridge and can last up to 3-4 weeks refrigerated, making them a perfect condiment or snack addition.
Ingredients
Units
Scale
Pickling Ingredients
- 1 lb pepperoncini peppers or banana peppers, sliced into rings
- 2 cloves garlic, minced
- 2 cups vinegar
- 1 cup water
- 1 tbsp sugar
- 1 tbsp Kosher salt
- 1/4 tsp turmeric
- 1 cup ice
Instructions
- Slicing Peppers: Slice the pepperoncini or banana peppers into rings, discarding the stems to prepare them for pickling.
- Preparing Jars: Add the sliced peppers into clean mason jars and set aside while you prepare the brine.
- Making the Brine: In a saucepan, combine vinegar, 1 cup of water, kosher salt, sugar, and turmeric. Bring this mixture to a gentle simmer over medium-high heat while stirring to dissolve the salt and sugar.
- Flavoring the Brine: Once the brine is simmering, remove the pan from heat and stir in the minced garlic to infuse the flavor without cooking the garlic too much.
- Cooling the Brine: Add 1 cup of ice to the hot brine and stir until the ice melts, quickly cooling the solution to safe pickling temperature.
- Filling the Jars: Pour the cooled brine over the sliced peppers in the mason jars, leaving about half an inch of headspace at the top of each jar.
- Sealing the Jars: Place the lids on the jars and hand-tighten to seal them properly.
- Cooling and Refrigerating: Allow the jars to come to room temperature before refrigerating them. Let the peppers pickle in the fridge for a minimum of 24 hours before consuming to develop flavor. For best taste, allow them to sit up to a week.
Notes
- Peppers will last for about 3-4 weeks in the refrigerator when stored properly.
- Use sliced peppers to ensure faster and more even pickling.
- Adjust sugar and salt levels according to taste preferences if desired.
Nutrition
- Serving Size: 1/4 cup
- Calories: 15
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 0.3 g
- Cholesterol: 0 mg
