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Making Pickled Pepperoncinis? Help!

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I have what is not quite a peck, but a whole lot nonetheless, of fresh pepperoncini peppers (no, really that is what the seed packet called the varietal- pepperoncini)...and I want to make some pickles, like everyone's pizza parlor favorite, or at least a close approximation. I'm finding the internet sorely lacking for techniques or recipes. Has anyone tried this? Tips, recipes, resources I should check out? Thanks!

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    1. the classic pickling recipie i use is toast some peppercorns, 1 or 2 star anise, mustard seeds, corriander. then add 1 part white wine 1 part white wine vinegar, 2 parts water, then like 1/3 part sugar. bring to boil pour over the peppers if your styoring for a prolonged period seal in sterile jar by pouring in liquid close cover when u hear um pop there done!