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.