Best 3 Pickled Pepperoncini Without Canning Recipes
**Discover the Zesty Delight of Homemade Pickled Pepperoncini: A Culinary Journey into Tangy Perfection**
Embark on a culinary adventure with our collection of pickled pepperoncini recipes, offering a delightful blend of tangy, spicy, and savory flavors to tantalize your taste buds. These recipes guide you through the art of pickling pepperoncini, using simple ingredients and techniques to create a versatile condiment that elevates any meal. From classic vinegar-based pickling to unique variations infused with herbs, spices, and even fruits, our recipes cater to diverse palates, ensuring there's a perfect pickled pepperoncini recipe for every occasion. Whether you're seeking a spicy kick for your sandwiches, a tangy addition to your salads, or a flavorful garnish for your cocktails, our recipes will transform your culinary creations into unforgettable taste sensations.
BRINE-PICKLED PEPERONCINI
Provided by Jenny McGruther
Number Of Ingredients 6
Steps:
- Pour the water into a medium-sized sauce pan and warm over medium-low heat until it reaches about 100 F. Sprinkle in the salt, and whisk it into the hot water until it dissolves. Pour the warm saltwater into a pitcher, and let it cool to room temperature. Whisk in the starter culture, if using.
- Pack a quart-sized fermentation jar with whole pepperoncini, taking care not bruise them. Place the garlic cloves and bay leaf among the peperoncini, and pour in the cooled saltwater brine. Seal the crock, and allow the peppers to ferment for 10 days. Their color will fade and yellow. After about 10 days, open the crock and try a pepper. If you prefer a sourer flavor, continue fermenting the peppers until they acquire the flavor you like, testing every 5 to 7 days, at your leisure. Transfer to the refrigerator or cold storage. Brine-pickled peperoncini will last about 1 year, properly fermented.
PICKLED PEPPERONCINI WITHOUT CANNING
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
Mildly hot, addictive, medium peppers for Greek salads. It has been very difficult for me to resist eating these as fast as I put them up. They are the star of the year from my 2013 garden. I will pickle as many as I can, give very few away, and grow Pepperoncinis again next year!
Provided by Sweetiebarbara
Categories Peppers
Time 45m
Yield 2 pints, 16 serving(s)
Number Of Ingredients 6
Steps:
- Put pint jars (plus 1/2 pint, in case you have too many peppers) and lids in pan with water to boil, along with tongs and canning funnel. Bring to boil while continuing other steps. Reduce heat, or turn off after boiling for 10 minutes.
- Wash peppers in cold water, set aside to drain.
- Bring vinegar, water, and salt to a boil and maintain.
- Drain jars.
- Blanch garlic cloves and place in jars.
- Slit each pepper vertically and pack into jars. (I slit from the base of the stem down the pepper to within 1/4" of the bottom; this way there is no trapped air at the top causing peppers to float upside down, and enough juice to drizzle on the salad in the end of the pepper).
- Pour hot liquid over peppers allowing slightly more than 1/2" head space.
- Carefully pour 1 tablespoon olive oil into jar being very careful not to get any on lid.
- Process, as you wish (10 minutes in boiling water bath), or not. I do not process my pickles.
- Store in cool dark place. Ready in 3 weeks (but I have been known to open a jar the next day), refrigerate after opening.
Nutrition Facts : Calories 29.4, Fat 1.8, SaturatedFat 0.2, Sodium 1273.3, Carbohydrate 2.2, Fiber 0.5, Sugar 1.2, Protein 0.3
Tips:
- Use fresh and firm pepperoncini peppers.
- Wear gloves when handling the peppers to avoid skin irritation.
- Use a clean and sterilized jar for storing the pickled pepperoncini.
- Make sure the pepperoncini are completely covered in the pickling liquid to prevent spoilage.
- Store the pickled pepperoncini in a cool and dark place for at least 2 weeks before eating.
Conclusion:
Pickled pepperoncini are not only a delicious and versatile condiment, but they are also easy to make at home. By following the tips mentioned above, you can create your own jar of pickled pepperoncini that will add a zesty kick to your favorite dishes. Whether you enjoy them as a snack, on sandwiches or burgers, or as a topping for salads or pizzas, pickled pepperoncini are sure to become a staple in your kitchen. So, why not give this recipe a try and experience the tangy goodness of homemade pickled pepperoncini?
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