Pickled Shishito Peppers

Pickled Shishito Peppers

Quick and easy, these tart and tangy pickled peppers are the perfect addition to a sandwich, cheese plate or to spice up a salad.


makes 2 8-ounce mason jars


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.


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