Pepperoncini
100–500 SHU — Very MildPepperoncini (also called sweet Italian peppers, golden Greek peppers, or Tuscan peppers) have been cultivated around the Mediterranean for centuries. They're known for their subtle sweetness with a hint of tanginess — a mild, approachable pepper with lots of character.
They are an essential ingredient in Italian antipasto, Greek salads, and the famous Mississippi Pot Roast recipe.
Pepperoncini have a bright, slightly bitter, tangy flavor with subtle sweetness. They have wrinkled, thin skin and are typically 2–4 inches long. They start light green and ripen to red. Most commonly sold pickled in brine.
Antipasto & Charcuterie
A classic Italian antipasto staple — serve alongside cured meats, olives, and cheeses.
Salads
Slice and scatter over Greek salads, Italian pasta salads, or chopped salads for tangy brightness.
Sandwiches & Subs
Add whole or sliced to Italian subs, hoagies, and deli sandwiches for a classic flavor.
Slow Cooker Roasts
The famous Mississippi Pot Roast uses pepperoncini brine and whole peppers for incredible depth.
Stuffed
Fill with cream cheese or ricotta for an easy appetizer.
Pasta & Sauce
Mince and add to pasta sauces, sautés, or pimento cheese for a gentle kick.
Fresh pepperoncini: refrigerate for up to 1 week. Pickled jars: once opened, keep refrigerated and use within 3 months. The brine itself is delicious as a salad dressing base or cocktail ingredient.