Hello, my fellow gastronomes! You’re in for a treat today if you’re trying to give your food a tangy, zesty kick. You’re about to embark on a savory journey that will elevate your meals and make your taste buds dance with ecstasy as we explore the realm of home-made Pickled Pepperoncini Canning.
This simple recipe will excite your taste senses and give you a pantry staple that will liven up any dish, whether you’re an experienced home cook or just getting started in the kitchen. Roll up our sleeves, get our supplies, and let’s start our pickle adventure!
INGREDIENTS
- 2 pound Fresh Pepperoncini Peppers washed and stemmed.
- 2 cups White Vinegar
- 1 cup Water
- 2 tablespoon Salt
- 1 tablespoon Sugar
- 4-5 cloves Garlic Cloves
- 1 tablespoon Dried Oregano
- Red Pepper Flakes (optional)
- Canning Jars
INSTRUCTIONS
Prepare the Peppers:
-
Wash the pepperoncini peppers and cut off their stems to prepare them. You can cut them in half and take out the seeds for a milder flavor.
Prepare the Brine:
-
White vinegar, water, sugar, salt, oregano, and red pepper flakes (if using) should all be combined in a big pot. Until the salt and sugar are completely dissolved, bring the mixture to a boil while stirring.
Pack the Jars:
-
Carefully put the prepped pepperoncini peppers into the clean canning jars, leaving about a half-inch headroom at the top.
Pour in the Brine:
-
Carefully pour the hot brine into each jar using a canning funnel, making sure the peppers are well submerged. Leave the headspace of half an inch that we indicated previously.
Remove Air Bubbles:
-
To get rid of any trapped air bubbles, gently tap the jars on the countertop. To remove bubbles, you can alternatively use a non-metallic object.
Seal the Jars:
-
Make sure the jar rims are dry and clean by wiping them with a clean, moist cloth. Put the sterilized lids on top, then tighten the bands with your fingertip.
Process (Optional):
-
You can process the jars in a water bath canner if you want to keep your pickled pepperoncini for a long time. Make sure the jars are completely submerged in water, then process for 10 to 15 minutes.
Cool and Store:
-
Allow the jars to cool on a fresh towel or cooling rack before storing them. As the lids cool, you’ll hear a satisfying “pop” as they seal. Store them in a cold, dark area as soon as they are completely cooled.
Pickled Pepperoncini Canning
Equipment
- Large pot For heating the brine.
- Cutting board and knife: For preparing the peppers.
- Measuring cups and spoons For precise measurements.
- Canning Tongs For handling hot jars.
- Canning Funnel: To prevent spills.
- Lid Lifter: For safely placing lids onto jars.
- Canning Jars and Lids: Ensure they are clean and sterilized.
- Water Bath Canner (optional): If you plan to store the pickled pepperoncini long-term.
Ingredients
- 2 pound Fresh Pepperoncini Peppers washed and stemmed.
- 2 cups White Vinegar
- 1 cup Water
- 2 tablespoon Salt
- 1 tablespoon Sugar
- 4-5 cloves Garlic Cloves
- 1 tablespoon Dried Oregano
- Red Pepper Flakes (optional)
- Canning Jars
Instructions
Prepare the Peppers:
- Wash the pepperoncini peppers and cut off their stems to prepare them. You can cut them in half and take out the seeds for a milder flavor.
Prepare the Brine:
- White vinegar, water, sugar, salt, oregano, and red pepper flakes (if using) should all be combined in a big pot. Until the salt and sugar are completely dissolved, bring the mixture to a boil while stirring.
Pack the Jars:
- Carefully put the prepped pepperoncini peppers into the clean canning jars, leaving about a half-inch headroom at the top.
Pour in the Brine:
- Carefully pour the hot brine into each jar using a canning funnel, making sure the peppers are well submerged. Leave the headspace of half an inch that we indicated previously.
Remove Air Bubbles:
- To get rid of any trapped air bubbles, gently tap the jars on the countertop. To remove bubbles, you can alternatively use a non-metallic object.
Seal the Jars:
- Make sure the jar rims are dry and clean by wiping them with a clean, moist cloth. Put the sterilized lids on top, then tighten the bands with your fingertip.
Process (Optional):
- You can process the jars in a water bath canner if you want to keep your pickled pepperoncini for a long time. Make sure the jars are completely submerged in water, then process for 10 to 15 minutes.
Cool and Store:
- Allow the jars to cool on a fresh towel or cooling rack before storing them. As the lids cool, you'll hear a satisfying "pop" as they seal. Store them in a cold, dark area as soon as they are completely cooled.
Video
Frequently Asked Questions:
1. What are pickled pepperoncini, and how are they different from fresh pepperoncini?
In a brine made of vinegar, pepperoncini peppers are preserved to make pickled pepperoncini. Compared to fresh pepperoncini, they have a different texture and an acidic, zesty flavor.
2. Can I use store-bought pickled pepperoncini for recipes, or is homemade better?
Since you can control the amount of spice and ingredients, homemade pickled pepperoncini are best for recipes even though store-bought ones are more convenient. They also frequently have fresher flavors.
3. What equipment do I need for pickled pepperoncini canning?
A large saucepan, a chopping board, a knife, measuring cups, and optional canning tools such a canning funnel and tongs are also required, as well as canning jars, lids, bands, and these items.
4. Is water bath canning necessary for pickled pepperoncini, or can I skip it?
Although not required, water bath canning is suggested if you intend to keep your pickled pepperoncini for a long time. Longer shelf life and safe preservation are guaranteed.
5. How long can homemade pickled pepperoncini be stored, and what’s the best way to store them?
When properly wrapped and kept in a cool, dark location, homemade pickled pepperoncini can be kept in storage for up to a year. For the greatest effects, store them in a pantry or cellar.
6. What dishes can I enhance with pickled pepperoncini?
Pickled pepperoncini may give salads, sandwiches, pizza, burgers, tacos, and other foods a delicious zing. They work well as a topping or side dish.
7. Are pickled pepperoncini spicy, and can I adjust their spiciness?
The level of spice in pickled pepperoncinis is mild to moderate. By altering the quantity of seeds left in the peppers before pickling, you may regulate their heat.
8. Can I use this pickling recipe for other types of peppers?
Yes, you can substitute different peppers like banana peppers or jalapenos for the ones in this pickling recipe. Simply modify the ingredients and spices to your liking.
Nutrition Fact –
Serving Size: 1 pepperoncini (approximately)
Calories:
- Fresh pepperoncini peppers are very low in calories, typically containing around 5-10 calories per pepper, depending on their size.
Macronutrients:
- Carbohydrates: 1-2 grams per pepper, primarily from the peppers themselves.
- Protein: Less than 1 gram per pepper.
- Fat: Less than 1 gram per pepper.
Dietary Fiber:
- Pepperoncini peppers contain a small amount of dietary fiber, roughly 0.5 grams per pepper.
