Refrigerator pickles are a quick and delicious way to preserve the summer harvest, but you don’t have to stick to pickled cucumbers – there are many vegetables you can use, like pepperoncini peppers! This recipe for quick refrigerator pickled pepperoncini peppers will become a new favorite!

Pepperoncini Peppers for Pickling

When our pepperoncini plant started producing like crazy, I knew we wouldn’t be able to eat them all fresh before they started going bad.

I made up a batch of fermented pepperoncini hot sauce (which is delicious I might add), but I needed something else.

I love the Mediterranean style pickled pepperoncini peppers that you can buy in the store, so I wanted to try and make something similar to that.

I didn’t have quite enough peppers to can them, so I decided to make quick refrigerator pickled pepperoncini’s.

Just like refrigerator dill pickles, these are super easy to make and taste delicious!

Refrigerator Pickled Pepperoncini Recipe

First gather enough pepperoncini peppers to fill a quart sized jar. You can easily adjust the recipe to make more or less if you’d like.

Then poke 1 or 2 holes in each pepperonicini pepper with a sharp knife before packing them into the jar. Add the coriander seeds, peppercorns, bay leaf, and garlic to the jar.

In a small pot, combine the water, vinegar, sugar or honey, and salt and bring to a boil.

Pour the hot vinegar mixture into the jar to cover the peppers.

Allow the jar to cool slightly before covering with a lid and refrigerating.

The peppers will be ready to eat in 2-4 weeks.

These pickled pepperoncini peppers are so good! They are quick and easy to make and are a great way to use up all those peppers in your garden. Better than store-bought!

This recipe works just as well with other varieties of peppers as well, either mild or spicy. Smaller peppers like jalapenos, mini bells, or banana peppers work best because they tend to fit better in the jar.

Use these refrigerator pepperoncini’s on pizza, salads, or on a charcuterie board or cheese platter. They will add a little zip to anything!

More Pepper Preserving Recipes

Here are more delicious ways to preserve peppers!

• Fermented Pepperoncini Hot Sauce
• Fermented Red Pepper Hot Sauce
• How to Dehydrate Peppers for Food Storage
• Fermented Jalapeno Hot Sauce
• Fermented Chili Paste

Print Recipe

4.22 from 19 votes

Quick Refrigerator Pickled Pepperoncini Peppers

Refrigerator pickles are a delicious way to preserve the summer harvest, but you don't have to stick to pickled cucumbers - there are many vegetables you can use, like pepperoncini peppers!

Course Snack

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

Pickling Time 28 days

Total Time 25 minutes

Servings 1 quart

Calories 5kcal

Author Colleen @ Grow Forage Cook Ferment

Equipment

• ▢
  Sharp Knife
• ▢
  Quart Mason Jar
• ▢
  Small Pot

Ingredients

US Customary - Metric

• ▢ pepperoncini peppers to fill a quart sized jar
• ▢ 1/4 tsp coriander seeds
• ▢ 1/4 tsp peppercorns
• ▢ 1 clove garlic
• ▢ 1 bay leaf
• ▢ 1 cup water
• ▢ 1 cup cider vinegar
• ▢ 2 tsp sugar or honey
• ▢ 1 Tbsp kosher, pickling, or sea salt

Instructions

• Poke 1 or 2 holes in each pepperonicini pepper with a sharp knife before packing them into a quart sized jar.
• Add the coriander seeds, peppercorns, bay leaf, and garlic to the jar.
• In a small pot, combine the water, vinegar, sugar or honey, and salt and bring to a boil.
• Pour the hot vinegar mixture into the jar to cover the peppers.
• Allow the jar to cool slightly before covering with a lid and refrigerating.
• The peppers will be ready to eat in 2-4 weeks.

Nutrition

Serving: 1pepper | Calories: 5kcal