preserves

Pickled Peppers (Pickled Shishitos)

These bright, tangy Pickled Shishito Peppers bring a refreshing bite to any meal. Mild and slightly sweet with the occasional surprise heat, shishitos become vibrant and zesty when pickled in a hot brine of white vinegar, garlic, peppercorns, mustard seeds, coriander seeds, and bay leaf. The process enhances their natural flavor while adding a bold, vinegary punch. Perfect for snacking, cocktails, charcuterie boards, sandwiches, tacos, or as a lively garnish to grilled meats, these peppers develop even more depth as they rest in the fridge. A simple refrigerator pickle — no canning equipment required — that transforms fresh garden peppers into a gourmet condiment.

Servings: 2–3 pint jars
Total Time: 30 min
Pan: Sterilized glass jars with lids

Ingredients

Pickled Peppers
  • 1 pound shishito peppers
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 2 tablespoons salt
  • 4 garlic cloves, peeled and smashed
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 1 bay leaf
  • Optional: a few slices of fresh jalapeño or a pinch of red pepper flakes
Pickled Peppers (Pickled Shishitos)

Instructions

  1. Prepare the peppers Rinse **1 pound shishito peppers** thoroughly and pat them dry. Use a small knife to poke a hole in each pepper so the brine can penetrate.
  2. Sterilize the jars Sterilize the pickling jars by boiling them in water for 10 minutes or running them through a dishwasher cycle without detergent.
  3. Heat the brine In a saucepan, combine **1 cup white vinegar**, **1 cup water**, **2 tablespoons sugar**, and **2 tablespoons salt**. Bring to a boil, stirring until the sugar and salt dissolve completely.
  4. Add aromatics to jars Divide **4 smashed garlic cloves**, **1 teaspoon black peppercorns**, **1 teaspoon mustard seeds**, **1 teaspoon coriander seeds**, and **1 bay leaf** among the sterilized jars. Add optional **jalapeño slices** or **red pepper flakes** if desired.
  5. Pack peppers Pack the prepared shishito peppers tightly into the jars, leaving enough room for the brine to circulate.
  6. Pour brine Pour the hot brine over the peppers in each jar, making sure all peppers are fully submerged. Leave about 1/2 inch of headspace.
  7. Seal and cool Wipe the rims of the jars with a clean cloth and seal with lids. Allow the jars to cool completely to room temperature.
  8. Refrigerate and serve Refrigerate the jars. The peppers will be ready in about one week and will keep in the refrigerator for up to one month.

Notes

  • These are refrigerator pickles — no canning required.
  • Poking a hole in the peppers prevents air pockets and helps absorption.
  • Use red pepper flakes for a spicy version.
  • Great added to cheese boards, cocktails, sandwiches, tacos, or charcuterie.

Tags

pickles peppers shishito refrigerator pickles condiments