For my Hungarians, I chop the stem-end off...then I sort of root around inside and dislodge as many seeds as possible. I always leave some in, so as to keep a bit of the hot membrane.

I've sampled some pickled peppers lately that have been stem-and-all. They ain't bad.

Josh

Nope. All I ever do is wash, then blanch for a min or 2 in boiling salt water, then into an ice bath for 5.

Think of all the pepperoncinis you've had at Italian restaurants. They're not de-stemmed or de-seeded .

Kevin

I agree that a lot of pepperoncinis would be a pain to seed. On all others, I do destem and remove all seed.
John A