Pickled peppers are eaten across the world. Preserving foods in vinegar is an ancient practice. What is new is the sharing of so many types of regional peppers across the globe. Jamaican peppers in New York, Thai peppers in Amsterdam and Japanese peppers in California are a few examples.
Pickled peppers have always been in my refrigerator, even in childhood. My mom would use the vinegar as a seasoning on cooked collard greens. It gave them a nice tart kick and is something I still do to this day.
I’ve begun growing my own peppers, and at one point was inundated by a lot of fresh peppers. I had always wanted to teach myself to can and preserve freshly grown produce like my grandma Ruby in Ohio did. What better way to start learning then to pickle my peppers?
Shishito peppers are a Japanese pepper that is popping up on more restaurant menus in America. Often served whole and roasted, the shishito pepper is a flavorful and fairly mild pepper, although sometimes a hot one will sneak into the batch!
- 1 pound red or green Shishito peppers, washed and sliced crosswise into rings
- 4 cups white vinegar
- 2 cups water
- 8 garlic cloves
- 1/4 cup black peppercorns
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 tablespoons Coriander seed
- Place the pepper rings into clean pint or quart size canning jars.
- In a large saucepan over high heat, bring the vinegar, water garlic, peppercorns, salt, sugar and coriander seeds to a boil.
- Lower the heat to medium high, and let the brine boil for 5 minutes.
- Pour the hot brine over the peppers, seal the jars and let cool to room temperature.
- Once the peppers have cooled place them in the refrigerator.
- Let the peppers sit for a week to let the flavors meld.
Great recipe! I’ll be making this again, it’s so tasty!
Hi! I just wanted to say that I have made your recipe for pickled shishitos several times and it remains the best one! Thanks for sharing it!
Tammy E. says
Hi Cheryl….I processed these for 15 minutes (10 for pickled peppers and added five for altitude). Fantastic.
Tammy, glad you loved them! Me too! I have never canned them though, only quick pickled them. I would look up how long you can other pickled peppers for, and follow those directions. Please let me know how they come out!
Hi Tammy, I am glad you loved them! I love them too. I have never actually processed them though, as I usually just do a quick pickle and them devour them! I would process them for the same time as any other pickled peppers you wanted to can. Let me know how it works for you please!
Tammy E. says
Hi! We LOVED these. I’d like to make more and can them. How long should I process? Thanks!
They should be refrigerated unless you go through the actual canning process.
Do the peppers have to be refrigerated or can they be stored unrefrigerated?
John F. says
These were incredible. I whipped them up on short notice and topped nachos with them only 2 hours after the boil. Will definitely be making more of these. Thanks for sharing!
They will be fine for a couple of months. But you will probably eat them all before then!
Hey – how long will these keep in the fridge?