Quick Pickled Shishito Peppers
Shishito peppers originated in Japan (although these are grown locally near my home in Charleston, SC) and are sweet and usually mild. Peppers start out as green and change color to red, orange, purple, etc as they ripen due to the breakdown of chlorophyll. My favorite thing to do is slice ’em up, make a cold brine, and use them as a garnish. This is a “lazy” way to pickle – no heating up jars & no hot water brine. Put them on anything and everything from nachos, to burgers, beans, or veggies.
- Prep Time: 15 Minutes
- Total Time: 15 Minutes
- Yield: 1 Pint Jar
- Category: Condiment
- Method: No Cooking Involved
- Cuisine: International
- 1/4 lb shishito peppers, sliced thin
- 2 tsp salt
- 1/2 cup white vinegar
- 1/2 cup water
- Grab a pint jar and add 1 tsp salt to it. Add sliced peppers, vinegar and water. Add another tsp of salt. Add water if needed to cover the peppers. Close lid and shake it like you mean it. Place in refrigerator for up to two weeks.
- If your peppers are hot, you are going to want to wear gloves. Shishito peppers are generally mild but others may not be.
- Veggies goin’ bad in the refrigerator? Quick Pickling them is a time saving way to preserve them a little longer instead of throwing them out.
- 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.
Things In My Kitchen:
- Mac 8″ chef’s knife – this is my favorite expensive knife.
- Tramontina 8″ chef’s knife– this is one of my favorite more affordable knives.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Shishito, Shishito Peppers, Vegetarian, Vegan, Whole 30, Paleo, Dairy Free, Keto, Raw, Low Carb, Gluten Free, Cast Iron Cooking