Pepperoncini in Italian antipasto platters Recipe
Italian · Condiment · 15 min total
These tangy, mildly spicy pickled peppers are a staple of Italian antipasto platters. This quick refrigerator version delivers crisp, flavorful pepperoncini in just a few hours.
15
min prep
min prep
8
servings
servings
15
kcal/serving
kcal/serving
Ingredients
- 8 ounces fresh pepperoncini peppers (or banana peppers)
- 1 cup white wine vinegar
- 1/2 cup water
- 2 cloves garlic, thinly sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Wash the peppers and pat dry. Using a sharp knife, make a small slit in each pepper to allow the brine to penetrate.
- In a small saucepan, combine white wine vinegar, water, garlic, salt, sugar, oregano, and red pepper flakes. Bring to a boil, stirring to dissolve salt and sugar. Remove from heat and let cool slightly.
- Pack the peppers into a clean glass jar or container. Pour the warm brine over the peppers, ensuring they are fully submerged. Let cool to room temperature.
- Cover and refrigerate for at least 4 hours before serving. The peppers will keep for up to 2 weeks in the refrigerator.
Tips
- For a milder version, remove the seeds and membranes from the peppers before pickling.
- Serve as part of an antipasto platter with cured meats, cheeses, olives, and crusty bread.
- The pickling liquid can be reused once for a new batch of peppers.
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