These might be on my top 3 favorite things to pickle and add to salads. Shishito peppers are typically mild but every 10 peppers or so come with some serious heat. It’s like playing Russian Roulette with peppers.
They’re in season in the summertime but you can typically find them year round at TJ’s or at your local Asian market. The pickling recipe that I use for just about everything (including red onions) is very simple. Combine the apple cider vinegar (ACV), water, pickling spices and sugar in a saucepan then stir and bring to a simmer. Pour over the veggies that you’re pickling. i used one six ounce bag of peppers. Allow them to cool to room temp before transferring the mixture (liquid, spices, and all) to a mason jar or glass container. Store in the fridge for up to a week.
Pickled Shishito Peppers
Pickled Shishito Peppers (pickled anything really) take minutes to make especially if you're not going through the canning process (which I do not know how to do for the record). I throw these on salads or just eat them plain as a snack and daily dose of acv.
Ingredients
- 1 ½ cup apple cider vinegar
- ½ cup water
- 1 teaspoon mustard seed, ground
- 1 teaspoon coriander, ground
- 1 teaspoon allspice, ground
- 5 whole black peppercorns
- 1 bay leaf, crumbled
- ½ stick of cinnamon
- 2 whole cloves
- 2 tablespoons granulated sugar
- 1 teaspoon, kosher salt
- 1 six ounce bag of shishito peppers
Instructions
1. In a saucepan, combine vinegar, water, pickling spices, sugar, and salt and bring to a simmer. Simmer for about 2 to 3 minutes then remove from heat.
2. While the pickling mixture is cooling, remove stem and cut peppers cross-wise into rounds. Transfer peppers to a glass bowl or container, or a mason jar, and add the pickling liquid (while it's still warm). Mix peppers to make sure they're submerged.
3. Allow the pickled shishitos to cool at room temperature for another 20 to 30 minutes before covering and storing in the fridge. Allow them to "pickle" for at least an hour before serving and keep in the fridge for up to a week.
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