This is a favorite pickled pepper for all sorts of sandwiches, salads and soups.

Pickled Pepperoncini Peppers

Prep Time25 minutes
Cook Time10 minutes
Course: Condiment
Cuisine: Indian
Servings: 8 Pints


  • Water bath canner


  • 24 cups Pepperoncini peppers washed and cut into pieces or split
  • 8 cups water
  • 8 cups white vinegar
  • 2/3 cup pickling salt
  • 1/2 cup sugar
  • 1/2 cup peppercorns
  • 1/2 cup whole coriander seeds
  • 8 cloves garlic
  • 1 tsp pickle crisp
  • 1/2 cup red pepper flakes (Optional)


  • Combine water, vinegar, salt and sugar in a large pot. Bring to a boil. Boil for one minute. Reduce to low and keep hot for canning.
  • Tightly pack jars with peppers
  • Place 1/8 tsp of pickle crisp in each jar. Add 1 tbsp peppercorns, 1 tbsp coriander seeds and a clove of garlic to each jar. (optional: add 1 tbsp red pepper flakes)
  • Ladle pickling liquid into jars. Leave 1/4" head space.
  • Use a bubble wand to remove air bubbles. Add additional liquid as needed to maintain 1/4" head space.
  • Secure lids and rings, finger tight. Place in canner.
  • Process jars for 10 minutes (Over 1000 feet elevation add 5 minutes)
  • Turn off heat and wait 5 minutes before removing jars from canner. Place jars in a draft-free location overnight (12-24 hours)
  • Remove the rings, check the seals. Store any unsealed jars in the refrigerator for up to 2 months.

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