Greek-Style Pickled Peppers

Name: Greek-Style Pickled Peppers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 40 servings
Cuisine: Greece
Ingredients: 2 pounds mixed Greek peperoncini and banana peppers, stems trimmed and pierced or sliced into rings; 4 cloves garlic, peeled; 2 cups distilled white vinegar (5% acidity); 2 cups water; 2 tablespoons granulated sugar; 2 tablespoons canning or pickling salt; 1 tablespoon dried oregano; 1 teaspoon whole black peppercorns

40 servings20 min prep10 min cookEasy Greece

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The Story Behind It

The Tale of Greek-Style Pickled Peppers

Pickling peppers in vinegar brine is common across Mediterranean cuisines, and Greek versions are often part of a broader meze or antipasto-style spread. The tradition draws on centuries of Mediterranean vegetable preserving using olive oil, vinegar, and herbs like oregano.

Ingredients

Scale:· 40 servings

2 pounds mixed Greek peperoncini and banana peppers, stems trimmed and pierced or sliced into rings
4 cloves garlic, peeled
2 cups distilled white vinegar (5% acidity)
2 cups water
2 tablespoons granulated sugar
2 tablespoons canning or pickling salt
1 tablespoon dried oregano
1 teaspoon whole black peppercorns

Instructions

1Wash five pint jars in hot soapy water or the dishwasher, keep them hot, boiling 10 minutes first if processing under 10 minutes, and simmer new lids per the manufacturer's instructions.
2Wash the peppers, trim the stems, and pierce each whole pepper once with a knife or slice into rings, and peel the garlic.
3In a stainless steel pot, bring 2 cups vinegar, 2 cups water, 2 tablespoons sugar, and 2 tablespoons salt to a full rolling boil, stirring to dissolve.
4Pack the peppers and garlic tightly into the hot jars along with a pinch of oregano and a few peppercorns per jar.
5Pour the boiling brine over the peppers, keeping them submerged and leaving 1/2 inch of headspace.
6Remove air bubbles, top off with brine to keep 1/2 inch headspace, wipe the rims clean, center the lids, and apply bands fingertip-tight.
7Process pints for 10 minutes in a boiling-water canner (15 minutes for quarts) with jars covered by 1 to 2 inches of water, timed from a full rolling boil, adding 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, or 15 minutes above 6,000 feet.
8Let the jars sit in the turned-off canner 5 minutes, then move to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9Confirm each lid has sealed, remove the bands, and label with contents and date.
10Store in a cool, dark place for up to 1 year; flavor improves after resting 1 to 2 weeks; refrigerate after opening. Fresh olive oil can be drizzled on top when serving, but should not be added to the jar before canning.
11Never reduce the vinegar concentration below this recipe's ratio, as it is essential to the pickle's safety.

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