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Easy Quick Pickled Shishito Peppers

Mason Jar with White Lid of Preserved Sliced Red, Orange, & Yellow Shishito Peppers
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EatSimpleFood.com

My favorite thing to do with shishito peppers is to preserve them by slicing 'em up, making a quick cold brine for pickling, and using them as a garnish for other recipes. Quick pickled shishito peppers are easy and versatile.

Ingredients

  • 1/4 lb shishito peppers, sliced thin
  • 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, vinegar and water.  Add another tsp of salt.  
  • Add water or vinegar if needed to cover the peppers.  
  • Close 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.
  • 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.

Find it online: https://eatsimplefood.com/quick-pickled-shishito-peppers/