1 1 dry quart shishito peppers 2 Grapeseed or canola oil 3 1 cup apple cider vinegar 4 1 cup water 5 1 tablespoon pickling salt 6 4 cloves garlic 7 2 shallots 8 1 teaspoon black peppercorns 9 A handful of fresh basil leaves (I used lime and opal) More ...
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. Grab a pint jar and add 1 teaspoon salt to it. Add sliced peppers, vinegar and water.
Repeat with the other bowl of peppers, then set aside to cool. Put vinegar, water, and pickling salt in a small saucepan over high heat and bring to a boil. Crush and peel garlic and add two cloves to each jar. Peel shallots, slice in half, and add two halves to each jar.
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! Even though we are using vinegar (a natural preservative), we always recommend sterilizing your jars.