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
Quick Refrigerator Pickled Pepperoncini Peppers
Equipment
- Sharp Knife
Ingredients
- 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.
Can I use a plastic quart container instead of a glass mason jar?
Hi Pat. As long is it’s sanitized, sure.
I love this recipe but it should absolutely tell you to let the vinegar and water combination cool before pouring it into the jar. I used this recipe twice last year and this year I didn’t let it cool enough and broke a 50 ounce fermenting jar.
Can I use Clamp lids Canning Jars instead of doing hot bath canning method?
Hi Greg. This is a refrigerator pickle recipe and is not safe for canning.
How long do these last in fridge ?
A couple of weeks.
Can I ask how long these will stay good for?
A couple of weeks.
Would banana peppers be a similar pepper to try? I think I will have more of them to pickle this year!
Hi Lacy. Yes, you could pickle banana peppers.
Hello! I made these and ran short of apple cider vinegar. Could I combine with some white distilled vinegar?
Sure, that should be fine.
Can I use ground corriander instead of corriander seeds?
If so, how much to use? Thank you.
Hi Kristy. I haven’t tried using ground coriander, so I can’t recommend a quantity to add, sorry!
Can I use powdered coriander in place of the seeds? If so, how much? Thank you
I just made this recipe and I’m very excited. I used to smaller containers since I didn’t have a bigger one so I split up the ingredients. I cut a big garlic clove in half and also used a fresh bay leaf since I have one in a pot. I noticed that the garlic is changing color which worried me but read up that it can happen when in an acidic liquid.
Just picked a big batch of peppers yesterday. Going to make this tonight! My husband eats store bought ones almost every day with lunch, but I know these are going to be so much tastier. Can’t wait (but 28 days! ouch… it will pass before I know it)
Wonderful, Cathy! Enjoy!
Any feedback on how these turned out?