Pickled Pepperoncini Peppers

Reviewed various recipes for pickling spices and using advice and ingredients arrived at the recipe below we think we will like. Used it in our first-ever pickled pepperoncini. The peppers are the larger Italian ones and not the smaller Greek variety.


  • Enough peppers from the garden when sliced to fill three pint jars:
  • Whole garlic clove lightly crushed in each
  • 3″ of a fresh red cayenne pepper from the garden in each pint jar.
  • Well water to white vinegar at 50:50 mix
  • 1/4 tsp of Ball’s Pickle Crisp Granules in each filled pint jar

Spice Mix Ingredients:

  • 2 tablespoons black peppercorns
  • 2 tablespoons mustard seeds
  • 1 tablespoon coriander seeds
  • 2 tablespoons dill seed
  • 2 tablespoons allspice berries
  • 1 teaspoon ground ginger
  • 1 tablespoon crushed red pepper flakes from our garden
  • 6 bay leaves, crumbled/chopped


  1. Prepare a one-half recipe of the Spice Mix above. [Did not want a lot of leftovers.]
  2. Slice the peppers into ¼” – ½” wide rings.
  3. Add the peppers, the crush garlic clove, and the piece of fresh red cayenne pepper to the hot sterilized pint jars.
  4. Add 2 tsp of the spice mix to each jar
  5. Pour in very hot water/vinegar brine.
  6. Add the pickle crisp.
  7. Process in boiling water for 10 minutes.

9/20/2020 – First try and they were ok. Not great as the flavor was a bit blah and the texture was almost too soft.

12/14/2020 – We have been eating from a jar for a couple of weeks and the flavor is ok but the skins are a bit tough. Next year plant the smaller Greek variety.

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