How should I use fresh pepperoncinis?

HigherThisHeat

HigherThisHeat

I have two greek pepperoncini plants that are bustin with peppers. Beside the obvious pickling method, what are some ways I can use these peppers? I don't really know what dishes they go good with, and cooking teks for these peppers. You don't come across these often in recipes.

So far I have pickled them, but I was expecting a taste like you get in the grocery store pickled peppers, and obviously you can image my dissapointment when I took my first bite of home pickled pepperoncini. The grocery store ones are hot and super tastey, and those definitely not even a little bit spicy, and the texture was mush. Me no like.

I also made some poppers out of them and this method was alright, but they are so thin they usually just leak all the gooey goodness out during cooking.

So I'm stuck with a ton of these peppers and no clue how to use them besides what I mentioned.

Thanks for your input in advance!
 
WHen u pickle peppers make sure your vinegar solution is not hot. They will be nice and crisp. YOu could even do these without canning them just using the refrigerator.
 
I thought you are supposed to slowly bring the vinegar to a low boil?

Ok this is how I prepped them. Equal parts water/ white distilled vinegar brought to a low slow boil and then poured the liquid in the jar with the fresh whole peppers with slits cut, and added salt, and garlic. Screwed lid on. Let sit on counter till cooled. Placed in fridge for 7 days. Rather mushy and oh so vinegary
 
Well I did end up sauting a bunch of pepperoncini and onion and topping a couple brats with the mixture. Not bad. They taste like bell peppers.

More ideas of how to use these guys still welcome...
 
i would pickle them in rings for brats man. Make a brine mixture and let it cool completly then poor over the rings and put in fridge. My favorite is squash pickles. They go great on pulled pork.
 
Alright so after having much time to experiment with these peppers I can say definitively that letting them mature red is vital if you're doing anything besides pickling.

They are so freaking delicious when they are fully ripe. Even raw they are great. Their flavor is much sweetness.

Every now and then one will shock you and can be pretty hot. Then again some are nothing but sweet and no heat.

The pepperoncini is under rated I believe.
 
Before they start turning red, the green pods will start to yellow a little bit. That is when I like them.

For saving seeds you have to wait until they are ripe.

This plant was one of two that weren't doing so great. I had all but gave up on pepperoncini growing cause they just weren't practical enough I thought. I now understand that these guys are delicious, but the key is to let them get fully ripe.

Saute'd up in some butter they are frigin delicious.

Here mine be... They're very good lookin peppers. Some of the are orange. That's new to me

Here you can see em in their various stages
DSCN4176.jpg

DSCN4175.jpg


This guy is orange!
DSCN4169.jpg


I'd pick these for pickling
DSCN4170.jpg


And this guy is about to get munched straight off the plant >=)
DSCN4171.jpg
 
You must log in or register to reply here.
Back
Top