Shishito Pepper Pickles

 These recipes can be used for other vegetables.

Pickled Shishito Peppers

2 cups apple cider vinegar

1 cups water

4 garlic cloves

2 tablespoons black peppercorns

2 teaspoons sea salt

2 tablespoons honey or sugar

2 tablespoons coriander seeds or pickling spices

1 pound shishito peppers, sliced crosswise into rings

1 green onion, sliced 

 

Boil two 8-ounce mason jars in boiling water to cleanse them. Let them air dry completely.

In a saucepan over high heat, bring the vinegar, water, garlic, peppercorns, salt, honey or sugar and coriander seeds to a boil. Lower the heat to medium and boil for 5-8 minutes.

Take the brine off of the heat and add in the shishitos and green onion. Let it sit for 3-5 minutes, then spoon the mixture into the clean jars, seal the jars and let them cool to room temperature. (The lids will pop as they cool, which will mean that they are sealed properly).

Once the peppers have cooled, place them in the refrigerator. Let the peppers sit for a week or so to let the flavors meld. Serve on sandwiches, on a cheese platter or spice up a salad. 

 

 

Easy Quick Pickled Shishito Peppers

Serve with black beans, tacos, chili, salads, or spice up your hummus.

Ingredients

• 1/4 lb shishito peppers sliced thin
• 1-2 cloves garlic peeled and sliced
• 2 tsp salt
• 1/2 cup white vinegar
• 1/2 cup water

Instructions

• Grab a pint jar and add 1 tsp salt to it.
• Add sliced peppers, garlic, vinegar and water. Add another tsp of salt.
• Add enough water to cover the peppers. Close the lid and shake it like you mean it.
• Place in refrigerator for up to two weeks.

Notes

If your peppers are hot, you are going to want to wear gloves. Shishito peppers are generally mild but others may not be. Pickling is versatile. Throw anything in the jar: sugar (if you like it sweeter) garlic, herbs, spices, onions, etc… Use any kind of pepper: jalapeño, banana, serrano, habanero, etc… To tangy for your taste? Add less vinegar and more water next time. 

How To Pickle Shishito Peppers

The steps for pickling shishitos are simple and can be used to pickle a variety of foods. Use these steps to try pickling cucumbers, other peppers or any other crunchy veggies from the garden!

Ingredients:

• 20 Shishito Peppers
• 1 cup Water
• 1 cup Apple Cider Vinegar (or white vinegar)
• 2 tsp Kosher Salt
• 1 tbsp Sugar
• 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.