Prepare a brine for canning pepperoncini. Pickle the pepperoncini by combining water, vinegar, pickling salt, and sugar and bring to a boil. Pack the peppers into sanitized canning jars, add the pickling liquid, and cover tightly. Refrigerate or process in a pressure canner.
How to Pickle Pepperoncini Peppers
These quick pickled pepperoncini peppers can be made in minutes:
- Start by washing the whole peppers in cool running water and trimming off the stems.
- Slice the peppers into rings or leave them whole, if desired.
- In a large pot, combine vinegar, bay leaves, water, canning salt, sugar, garlic, black peppercorns, and mustard seeds.
- Bring the mixture to a boil and stir until the salt and sugar have dissolved.
- Add the peppers to the pot and bring the mixture to a boil.
- Reduce the heat and let the pepperoncini peppers simmer for 5–10 minutes or until tender.
- Remove the peppers from the pot and pack them tightly into clean, sterilized jars.
- Pour the pickling liquid over the peppers in the jars, making sure to cover them completely.
- Use a knife or chopstick to release any trapped air bubbles.
- Wipe the rims of the jars with a clean, damp cloth, and screw on the lids.
- Let the jars cool to room temperature, and then store them in the refrigerator for at least 24 hours before serving. Keep refrigerated and use the peppers within 2-3 months.
How Do You Pressure Can Pepperoncini Peppers?
If you don’t want to pickle the peppers, pressure canning is the only safe method.
- Wash the peppers in cool, running water, removing any stems or damaged areas.
- Clean your canning supplies and sterilize the canning jars, lids, and screw bands.
- Pack raw peppers into sterilized jars, leaving 1 inch of headspace at the top of each jar.
- Add 1/2 teaspoon of canning salt and 1 clove of garlic to each jar, if desired.
- Fill each jar with boiling water, maintaining 1 inch of headspace.
- Prepare the pressure canner for processing according to the manufacturer’s instructions.
- Allow the pressure canner to vent steam for at least 10 minutes.
- Put the jars in the canner and process the jars for 35 minutes, depending on your canner type and altitude:
Recommended process time in a dial-gauge pressure canner.
|Altitude (ft)||0 – 2,000||2,001 – 4,000||4,001 – 6,000||6,001 – 8,000|
|Hot Pack Pints||11lbs||12lbs||13lbs||14lbs|
Recommended process time in a weighted-gauge pressure canner.
|Altitude (ft)||0 – 1,000||1,001 +|
|Hot Pack Pints||10lbs||15lbs|
- Start the timer once the canner reaches the correct processing pressure.
- After the processing time is complete, turn off the heat and let the canner cool down and release pressure naturally.
- Carefully remove the jars from the canner and place them on a towel on the counter. Let them cool undisturbed for 12-24 hours.
- Check the seals on the jars. If any jars did not seal properly, refrigerate and use those peppers within a few days.
- Store the properly sealed jars of pepperoncini peppers in a cool, dark place for up to one year.
Can Peppers Be Water Bath Canned?
Peppers are low-acid foods and cannot be safely canned in a boiling water bath. To water bath can pepperoncini, they must be acidified or pickled. This means that the pH of the final product must be below 4.6, making it safe to process in a water bath canner.
What is the Difference Between a Pepperoncini and a Hot Pepper?
Hot peppers and pepperoncini are two varieties of chili peppers.
Pepperoncini are mild in heat, measuring between 100 and 500 on the Scoville scale. They have a slightly sweet and tangy flavor, with thin skin and a wrinkled appearance. They are pickled in a mixture of pickling salt and apple cider vinegar or white vinegar and are often used in Italian cuisine.
On the other hand, hot peppers such as jalapeños, habaneros, and cayenne peppers are much hotter than pepperoncini. They range from 2,500 to over 2 million Scoville units.
How Long Does it Take to Can Pepperoncinis?
The processing time for canning pepperoncini peppers depends on the method of canning. It’s important to follow the specific instructions for your canner to ensure that the pepperoncini peppers are processed safely and correctly.
For pressure canning, the processing time for pepperoncini peppers in pint-sized canning jars is 35 minutes for elevations below 2,000 feet.
For water bath canning pickled peppers in pint-sized jars, the processing time is 15 minutes for elevations below 1,000 feet.
What is the Shelf Life of Pepperoncinis?
The shelf life of pepperoncini peppers depends on how they are stored and whether they are canned or pickled peppers.
Canned pepperoncini can last up to a year, while pickled pepperoncini can last 1-2 months in the refrigerator.
Once opened, peppers should be refrigerated and consumed within a few months for the best quality.
What is the Best Way to Store Pepperoncinis?
Canned and pickled pepperoncini peppers should be packed in airtight containers and stored in a cool, dry place away from direct sunlight. After the seal is broken, the jar should be refrigerated and consumed within a few months.
When storing pepperoncini, it’s important to check the jars regularly for any signs of spoilage, such as mold, discoloration, or an unpleasant smell. If you notice any signs of spoilage, discard the jar and its contents immediately.
To help keep track of your pepperoncini, label each jar with the date of its contents. This helps to ensure that you use the oldest jars first and can tell how long each jar has been stored.