Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pickled Pepperoncini Recipe
    Lost? Site Map

    Pickled Pepperoncini

    Pickled Pepperoncini. Photo by Sweetiebarbara

    1/2 Photos of Pickled Pepperoncini

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Sweetiebarbara's Note:

    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!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 16



    Units: US | Metric


    1. 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. 2
      Wash peppers in cold water, set aside to drain.
    3. 3
      Bring vinegar, water, and salt to a boil and maintain.
    4. 4
      Drain jars.
    5. 5
      Blanch garlic cloves and place in jars.
    6. 6
      Slit each pepper vertically and pack into jars.
    7. 7
      Pour hot liquid over peppers allowing slightly more than 1/2" head space.
    8. 8
      Carefully pour 1 tablespoon olive oil into jar being very careful not to get any on lid.
    9. 9
      Process, as you wish (10 minutes in boiling water bath), or not. I do not process my pickles.
    10. 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.

    Ratings & Reviews:

    • on August 23, 2014


      These pepperoncini's are awesome, they are so easy to do and taste great. I refrigerated them before opening and the peppers are soooo crispy. I am doing all my peppers this way from now on. If you are growing them make a bigger batch of vinegar brine and refrigerate until you are ready to use as the peppers ripen. Definitely growing MORE pepperoncini's nex year t!<br/> I would love to see Sweetiebarbaras pickle recipie!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 21, 2014


      This recipe was so easy and delicious! I will make these every year. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pickled Pepperoncini

    Serving Size: 1 (98 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 29.4
    Calories from Fat 16
    Total Fat 1.8 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 1273.3 mg
    Total Carbohydrate 2.2 g
    Dietary Fiber 0.4 g
    Sugars 1.2 g
    Protein 0.3 g

    Ideas from


    Over 475,000 Recipes Network of Sites