Pepperoncini peppers belong to the mild hot pepper group of of pepper plants. The peppers are served fresh, cooked or pickled. Pepperoncinis are typically used in the yellow-green stage. You can leave them on the plant until they develop an orange-red color, but pepperoncini aren't typically ripened to the full stage. Picking the peppers during the yellow-green period results in a crisp pepper that withstands pickling well and retains the characteristic flavor and texture of the pepperoncini.
Inspect the color and skin condition of the pepper. Harvest the peppers when they are evenly yellow-green in color and when the skin has become glossy. Dull-skinned pepperoncini haven't ripened sufficiently.
Press lightly on the pepperoncini. Harvest those that have developed firm flesh and avoid those that are thin or flimsy.
Cut the ripe pepperoncini from the plant with shears, leaving 1/2 inch of the stem attached. Don't pull the pepper off the plant, as this damages the plant and the pepper.
Place the pepperoncinis in a plastic storage bag or container. Store the peppers in the vegetable crisper drawer of the refrigerator for one to three weeks before using or preparing them for long term storage.