Pickled Pepper 101: The Difference Between Pepperonicini, Peppadews, Hot Cherry Peppers, and Pickled Jalapeños

Here's what to do with that peck you picked!
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pickled peppers

L to R: Pepperoncini, Pickled Jalapeños, Peppadews, and Hot Cherry Peppers

Pepperoncini

These nearly neon-green peppers are what you’ve likely seen on top of a Greek salad. They’re super tangy and mildly spicy—great for perking up pizza or sandwiches.

Pickled Jalapeños

Raw jalapeños can have a bite, but they often mellow out when pickled. Sprinkle on nachos, stir into cornbread batter, or use the pickling liquid for a spicy take on a dirty martini. (Don’t forget the pickled-jalapeño garnish!)

Related: Jalapeño Popper Pizza

Peppadews

We love these slightly piquant red peppers sliced and layered on grilled cheese sandwiches; skewered with steak, then grilled; or added to a cheese plate. Although they’re available hot, we’re partial to the mild variety because of its addictive balance of sweet and heat.

Related: Crab & Peppadew Pepper Toasts

Hot Cherry Peppers

These red and green gems have a pleasant, subtle burn. Add to anything from pasta to Philly cheesesteaks. Or trim the ends, remove the seeds, and stuff ’em with fresh mozz and cured meat for an instant antipasto.

Related: Roasted Red Pepper Penne with Hot Pickled Peppers