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