How to Can Pepperoncini Peppers

Things You'll Need

  • Knife

  • Large stainless or enamel pot

  • 4 c. white vinegar

  • 4 c. distilled water

  • 4 tsp. canning or noniodized salt

  • 4 qt. peppers

  • Sterilized canning jars with lids

Add a pinch of oregano to the vinegar mixture for an added punch of flavor.

The pepperoncini is a mild, sweet-flavored pickling pepper that can be used in a variety of recipes, from sandwiches to salads. They are easy to grow and generally produce a high yield. Harvest them when they are no longer than 3 in., and pickle them before canning.

Step 1

Wash the peppers under running tap water. Cut the stems until 1 in. remains.

Step 2

Poke a small hole in the peppers.

Step 3

Combine the vinegar, water and salt in the pot. Heat the mixture until it just begins to boil. Remove it from the heat.

Step 4

While the vinegar and water are heating, pack the peppers into sterilized jars. Pour the hot vinegar mixture over the peppers, to within 1/2 in. of the jar's rim. Add the salt.

Step 5

Seal the jars. Process them for 15 minutes in a boiling water bath. Carefully remove the jars from the water and allow them to cool.


Use the peppers within one year.

These instructions yield eight pints.