STREAMING NOW: Feast with Friends

Pickled Pepperoncini

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Mildly hot, addictive, medium peppers for Greek salads. It has been very difficult for me to resist eating these as fast as I put them up. They are the star of the year from my 2013 garden. I will pickle as many as I can, give very few away, and grow Pepperoncinis again next year!”
READY IN:
45mins
SERVES:
16
YIELD:
2 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Put pint jars (plus 1/2 pint, in case you have too many peppers) and lids in pan with water to boil, along with tongs and canning funnel. Bring to boil while continuing other steps. Reduce heat, or turn off after boiling for 10 minutes.
  2. Wash peppers in cold water, set aside to drain.
  3. Bring vinegar, water, and salt to a boil and maintain.
  4. Drain jars.
  5. Blanch garlic cloves and place in jars.
  6. Slit each pepper vertically and pack into jars.
  7. Pour hot liquid over peppers allowing slightly more than 1/2" head space.
  8. Carefully pour 1 tablespoon olive oil into jar being very careful not to get any on lid.
  9. Process, as you wish (10 minutes in boiling water bath), or not. I do not process my pickles.
  10. Store in cool dark place. Ready in 3 weeks (but I have been known to open a jar the next day), refrigerate after opening.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: