Description
A vibrant and tangy pickled pepperoncini recipe that adds a zesty kick to your meals.
Ingredients
Scale
- 1 jar of pepperoncini peppers
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon black peppercorns
Instructions
- In a saucepan, combine vinegar, water, salt, sugar, garlic, oregano, and peppercorns.
- Bring the mixture to a boil, stirring until the salt and sugar dissolve.
- Remove from heat and let it cool slightly.
- Place the pepperoncini peppers in a clean jar.
- Pour the vinegar mixture over the peppers, ensuring they are fully submerged.
- Seal the jar and refrigerate for at least 24 hours before using.
Notes
- For extra flavor, add sliced onions or other spices to the jar.
- These pickled peppers can last for several weeks in the refrigerator.
- Great as a topping for sandwiches, salads, or pizzas.
Nutrition
- Serving Size: 1 pepper
- Calories: 5
- Sugar: 0g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg