Wash the pepperoncini under cool water and cut off their tops, removing the stems. Stuff the whole peppers into a large mason jar.

In a non-reactive saucepan, combine 1 cup of distilled white vinegar, 1 cup of water, 2 tablespoons of sea salt, and 1 teaspoon of turmeric. Heat until the salt dissolves, about 2-3 minutes.

Remove from heat and allow the brine to cool slightly for about 5 minutes. Pour the warm brine over the packed pepperoncini, leaving some space at the top.

Gently slide a butter knife or chopstick down the sides of the jar to release any trapped air bubbles.

Let the jar cool to room temperature for about 15-20 minutes, seal, and refrigerate. Allow them to marinate for at least 1 hour, ideally 24 hours before enjoying.