I think it depends. If they use real pepperoncinis you will never get the flavor as the seeds are supposedly guarded by winged dragons. I read that the Italians are very controlling of the seeds. The seeds we get here are apparently fakes, but close matches. I pickled some of mine last year, wasn't happy, I decided that I prefer pickled Hungarian Hot Wax. But, honestly, I do like just picked off the vine American Pepperoncinis, but they don't taste like what you get in the store. I'm not sure about Papa Johns, never had their pizza.
Pam

The pickling process is what changes that green pepperoncini flavor. Harvest small and tender.

When red ripe, the pepperoncini is quite tasty, in my opinion. I prefer them to sundried tomatoes on salad or pizza. I agree with Pam, however, that the Hungarian Wax tastes better overall....although the skin is tougher on the Hungarians.

Here's a plant of alleged pepperoncini that I grew 2009 and 2010.

okay well here is what I'm gonna do. Gonna grab a mason jar and plug in some vinegar and soak the bad boys for a few days and see what happens. gonna see what I get. If I don't like how they turn out, I'll give them away. blah !!

Do at least two batches....one with a cold brine, and one with a hot brine. Set until room temp, then put 'em in the 'fridge for 3 - 5 days.

If you have a jar of pepperoncini juice (as happens when one finishes a jar), clean a couple peppers, cut them so the brine gets in, and plop them. I put Hungarians into pepperoncini brine when the pepp's run out.


Josh

I agree whole-heartedly Josh. Pizza isn't pizza without pepperoncinis!
Pam

Papa johns doesn't have access to special Italian peppers. They buy the absolute cheapest ones from Mexico. Pickled peppers are how Vlassic brand makes them. They are the only ones that pickle them. The ones p. j., Merzetta and Vigo use are in brine liquid. Salt, water, and vinegar. Allow to ferment to desired flavor. That's it.

Personally, I am not a pepperoncini fan. Thin skin and full of seeds. Not nearly as tasty as many other peppers IMO. However, I do think they are the kind of peppers that you get with your salads at the local Olive Garden and they do play well that way for sure.

BTW: My local Walmart has them in the grocery section already canned. You might want to give that a shot. But I agree, with Josh, cold can some and try that. Otherwise they are mushy.

Here is a photo of some Pepperoncini slices cold canned (top left) Jalapenos top right and Hot Hungarian Wax on the bottom.