Best 4 Pickled Pepperoncini Without Canning Recipes

Are you looking for a flavorful and easy way to preserve pepperoncini without the hassle of canning? Look no further! This article will guide you through the process of making delectable pickled pepperoncini without canning, ensuring that you have a pantry staple that adds a zesty kick to your favorite dishes. From selecting the right pepperoncini to creating a flavorful brine, we'll cover everything you need to know to make this tangy treat.

Here are our top 4 tried and tested recipes!

PICKLED PEPPERONCINI WITHOUT CANNING

PICKLED PEPPERONCINI WITHOUT CANNING image

Categories Condiment/Spread Side

Yield 2 jars

Number Of Ingredients 9

Ingredients

1 lb. fresh pepperoncini peppers
2-1/2 cups water
3 cups vinegar
3 tablespoons sugar
4 tablespoons pickling salt
2 bay leaves
2 tablespoons whole coriander seeds
2 tablespoons black peppercorns
4 garlic cloves

Steps:

Wash the peppers with cold water and allow them to dry. Put water, vinegar, sugar and salt into a soup pot. Bring to a boil over medium high heat and stir until the sugar and salt have completely dissolved. Reduce the heat to medium and add bay leaves, whole coriander seeds and black peppercorns. Chop the garlic into small chunks and add it to the pot. Allow this to simmer for five minutes. Leave peppers whole and pierce their sides three to four times. Place the peppers into storage jars and leave about 1 inch of head space. Pour the hot liquid into the jars containing the peppers, screw on their lids and allow the jars to cool before placing them in the refrigerator. Let the peppers marinade for at least a week before using. The pickle flavor will be stronger the longer they sit. Tips: The pickles will keep for several months in the refrigerator. Do not use if pressure develops in the jars or if the liquid becomes really cloudy and begins to smell. This can be a sign of contamination and the pickles are not safe to eat.

PICKLED PEPPERONCINI PEPPERS RECIPE

Pickled Pepperoncini Peppers Recipe image

Provided by á-49092

Number Of Ingredients 5

Ingredients

4 quarts peppers
4 cups vinegar
4 cups water
4 teaspoons salt
olive oil (optional)

Steps:

Wash peppers thoroughly. Remove core, seeds, and stems of large peppers. Cut as desired, or leave whole after coring. The small, hot peppers may be left whole with stems intact. Make 2 small slits in whole peppers. Mix vinegar and water, heat to 150-160F/66-71C about to the simmering point. Since it is rather volatile, vinegar should not boil a longtime. Pack peppers rather tightly into jars. Pour hot vinegar and water over the peppers to 1/2 inch of jar rim. Add salt to taste, seal, and process 15 minutes in hot-water bath. If oil is desired, add vinegar to only 3/4 in of jar top. Add olive oil to come 1/2 in from top. The peppers will be coated with oil when they pass through the oil layer as you use them

PICKLED PEPPERS

Pickled Peppers image

Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again. They are so delicious.-Ball brand and Kerr brand home canning products

Provided by Taste of Home

Categories Side Dishes Snacks

Time 45m

Yield about 8 pints.

Number Of Ingredients 6

Ingredients

4 quarts long red, green or yellow peppers (Hungarian, Banana, etc.)
1-1/2 cups canning salt
4 quarts plus 2 cups water, divided
10 cups white vinegar
1/4 cup sugar
2 garlic cloves, peeled

Steps:

Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2656mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

PEPPERONCINI

Pepperoncini image

Love to have these on hand to add to a sandwich or to top cream cheese and crackers with hot pepper jelly!

Provided by Aroostook

Categories Peppers

Time 1h10m

Yield 8 cups

Number Of Ingredients 9

Ingredients

8 cups hot peppers
4 teaspoons pickling salt, dissolved in
enough water, to cover peppers
1 1/2 cups white vinegar
1 1/2 cups cider vinegar
1 1/2 cups water
1 cup sugar
4 cloves of crushed garlic
2 teaspoons pickling salt

Steps:

Wearing rubber gloves,cut pepper rings into 1/4 inch slices and rinse out seeds.
Place peppers in a bowl and cover with cold salted water Let set 1 hours then drain.
Bring brine mixture to a boil.
Place 1/2 tsp pickling salt and 1 clove garlic in each clean hot pint jar.
Pack peppers tightly into clean hot pint jars.
Cover peppers with brine and lLeave 1/2 inch head space.
Seal with hot sterilized lids and process for 10 minutes in a boiling water bath.
Leave for at least 4 weeks to"cure" before using.

Tips:

Use fresh, firm pepperoncini peppers for the best results.
Make sure to wash the peppers thoroughly before pickling them.
Use a clean, sterilized jar for pickling.
Use a vinegar solution that is at least 5% acidity.
Add spices and herbs to the pickling solution for extra flavor.
Store the pepperoncini in a cool, dark place for at least 2 weeks before eating.

Conclusion:

Pickled pepperoncini are a delicious and versatile condiment that can be used in a variety of dishes. They are also a good source of vitamins and minerals. With just a few simple ingredients and a little time, you can easily make your own batch of homemade, no-canning required, pepperoncini. Enjoy them as a snack, add them to salads, sandwiches, or pizza, or use them as a garnish for your favorite dishes.