Quick Pickled Pepperoncini: Discover the Easy Recipe!
Quick Pickled Pepperoncini is a simple and delicious way to preserve these tangy peppers, perfect for adding a zesty kick to your meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 cups 1x
- Category: Condiment
- Method: Pickling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 pound fresh pepperoncini peppers
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon sugar
- 4 cloves garlic, peeled
- 1 teaspoon black peppercorns
- 1 teaspoon dried oregano
Instructions
- Wash the pepperoncini peppers and remove the stems.
- In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a boil over medium heat.
- Add the garlic, black peppercorns, and oregano to the boiling mixture.
- Pack the pepperoncini peppers into sterilized jars.
- Pour the hot vinegar mixture over the peppers, ensuring they are fully submerged.
- Seal the jars and let them cool to room temperature.
- Refrigerate for at least 24 hours before enjoying.
Notes
- These pickled peppers can last up to 2 months in the refrigerator.
- Adjust the amount of sugar and salt to taste.
- For extra flavor, consider adding other spices like mustard seeds or dill.
Nutrition
- Serving Size: 1 pepper
- Calories: 10
- Sugar: 1g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg