These Pickled Shishito Peppers are garlicky, peppery, vinegary, and have lots of bold flavor with every bite! This is a super easy refrigerator pickle recipe and a great way to preserve fresh shishito peppers.
½teaspoonred pepper flakes(optional - skip these if you don't want spicy peppers)
Instructions
Thoroughly wash and dry the shishito peppers. Slice them into ½ - ¾ inch wide pieces. To remove the seeds, place the sliced peppers in a food storage container with a lid. Shake vigorously. Remove the sliced peppers, then discard the seeds that are stuck to the container. Repeat the shaking step a couple more times until most of the seeds have been removed. It's OK if a few seeds are remaining.
In a medium saucepan, combine the apple cider vinegar, water, salt, and sugar. Bring to a gentle boil and give it a stir to make sure all the salt and sugar dissolve.
While the brine is boiling, place the sliced shishito peppers into the 3 canning jars. You should have enough to fill 3 jars. Leave about ⅓ inch space on top. Divide the sliced garlic and the rest of the ingredients, if using (peppercorns, coriander seeds, dill seeds, red pepper flakes) evenly between the jars.
CAREFULLY pour the hot broth into the jars, covering the peppers and leaving about ⅓ inch of space on top. Use a clean fork to gently push any floating peppers down, if needed.
Fridge pickle instructions: Carefully cover the jars and let cool to room temperature (wear heat-safe waterproof gloves). Once cooled, transfer to the fridge and allow to cure for at least 5 days. Enjoy within approximately 6-8 weeks.
Canning instructions: Instead of letting the peppers cool, process them in a hot water bath for 10 minutes, then store for up to 1 year. Once opened, keep refrigerated and enjoy within approximately 6-8 weeks.