Pickled Shishito Peppers
Quick and easy method for pickled shishito peppers.
Servings 2 cups
Equipment
- Sealable glass jar(s)
- Small sauce pan
Ingredients
- 20 Shishito Peppers
- 1 cup Water
- 1 cup Apple Cider Vinegar or white vinegar
- 1 tbsp White Sugar
- 2 tsp Kosher Salt Iodized salt causes cloudy liquid
- 1 tbsp Black Peppercorns
- 1 tsp Mustard Seed
- 3 cloves Garlic chopped
Instructions
- Sterilize the jar by boiling for 10 minutes.
- Clean the peppers under cold water.
- Slice the shishito peppers into 1/4 inch thick rounds, discarding the stems.
- Fill the jar with sliced peppers, leaving 1/2 inch of room at the top.
- Combine the remaining ingredients (brine) in a small sauce pan and bring to a boil.
- Once a rolling boil is reached, remove brine from heat.
- Carefully pour the hot brine over the peppers into the glass jar. Use a ladle if your pan is not pour-friendly.
- Seal the jars and shake to combine all the ingredients.
- Store in the refrigerator and consume within 3-4 weeks once opened.
Notes
This brine recipe can be used to pickle other vegetables, such as jalapenos, cucumbers or any other stiff veggies from the garden.