Pickled Pepperoncini Peppers

Ingredients

• 1.5 lb fresh pepperoncini or banana peppers (washed)
• 2 cup white vinegar
• 2 cup water
• 2 tbsp kosher or pickling salt
• 2 tbsp granulated sugar
• 3 garlic (smashed)
• 2 tsp black peppercorns
• 2 bay leaves

Steps

1. 1

   Use a small, sharp knife to cut a slit down one side of each pepper to enable the brine to fully penetrate the peppers.

2. 2

   Place the smashed garlic, black peppercorns, and bay leaves in the bottom of a large half-gallon jar, or divide them equally between two quart-sized jars.

3. 3

   Pack the prepared peppers into the jar as tightly as possible.

4. 4

   In a small pot, combine the white vinegar, water, sugar, and salt. Bring the mixture to a boil.

5. 5

   Pour the boiling brine over the peppers until they are fully submerged. Screw the lid shut and let the jars sit at room temperature until fully cooled.

6. 6

   Transfer the jars to the refrigerator. Let the peppers sit for at least 3 days before using, though 1-2 weeks is recommended for the best flavor development.

7. 7

   For long-term storage (Canning): Fill jars with boiling brine leaving 1/4 inch headspace. Remove air bubbles with a butter knife, wipe rims clean, and secure lids. Process in a boiling water bath canner for 10 minutes (15 minutes if over 1000 feet elevation). Let sit undisturbed for 24 hours before checking seals.

Notes

The peppers will gradually become slightly shriveled and turn a darker yellow/yellowish-green over time. Always ensure peppers are submerged under the brine. Refrigerator pickles will keep for several months; canned jars will keep in a cool, dark place for up to 1 year.

Nutrition per serving

• appetizer
• condiment
• snack
• vegetarian
• vegan
• gluten-free
• pickled
• low-calorie