What They Are
Turn up the heat -- and add a bit of tang while you're at it -- with these pickled peppers. Although pepperoncini are closely related to other sweet peppers such as banana and yellow wax, they are slightly spicier than those varieties. Harvested when still green, or immature, they are most often pickled in a vinegary brine to be used as an antipasto or a topping for deli sandwiches and Greek salads.
Buying and Storing
Pepperoncini are usually found in the condiment aisle alongside other jarred peppers and pickles; they are sold either whole or sliced. They are shelf-stable until opened, then must be refrigerated.
Try these tangy gems battered, fried, and served with a ranch dip, finely chopped in tuna or pasta salads, as a replacement for pickles in tartar sauce or relish, or even baked into mac and cheese with sharp white cheddar.