Pickled Pepperoncini

Featured in the Honolulu Star-Advertiser on July 13, 2016.



Pickled Pepperoncini

  • 4 cups pepperoncini peppers
  • 1 3/4 cups apple cider vinegar
  • 2 1/4 cups water
  • 2 tablespoons kosher salt
  • 1 tablespoon olive oil
  • 4 garlic cloves, blanched


  1. Prepare boiling water canner.
  2. Heat 2 pint glass preserving jars (plus a 1/2 pint jar for overage) in simmering water until ready for use.
  3. Do not boil.
  4. Wash lids in warm soapy water and set bands aside.
  5. Wash peppers in cold water; set aside to drain.
  6. In a medium pot on medium high, bring vinegar, water, salt, and olive oil to a boil; reduce heat and maintain a gentle boil for 5 minutes.
  7. Drain jars.
  8. Evenly distribute garlic in hot jars leaving 1/2" headspace.
  9. Slit each pepper vertically and pack into jars leaving 1/2" headspace.
  10. Pour hot liquid over peppers allowing slightly more than 1/2" headspace.
  11. Remove air bubbles and adjust headspace, if needed, by adding more hot liquid.
  12. Wipe rim and center lid on jar.
  13. Apply band until fingertip tight.
  14. Process jars in a boiling water canner for 15 minutes.
  15. Remove jars and cool.
  16. Check lids for seal after 24 hours.
  17. Lids should not flex up and down when center is pressed.
  18. Store in cool dark place.
  19. Ready in 3 weeks.
  20. Refrigerate after opening.

Makes 2 1/2 pints.

Approximate Nutrient Analysis per ounce drained Pepperoncini serving:
20 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 350 mg sodium, 2 g carbohydrate, 0 g fiber, 0 g sugar, 0 g protein


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