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Pickled Shishito Peppers

Pickled Shishito Peppers

Quick and easy method for pickled shishito peppers.
Keyword Pickled Shishito Peppers
Prep Time 5 minutes
Cook Time 5 minutes
Servings 2 cups


  • Sealable glass jar(s)
  • Small sauce pan


  • 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


  • 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.


This brine recipe can be used to pickle other vegetables, such as jalapenos, cucumbers or any other stiff veggies from the garden.