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This tangy quick pickled shish*to pepper recipe is versatile and easy. Put pickled shish*to peppers on anything and everything from nachos, burgers,beans,chili,tacos, or veggies.
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Quick pickled shish*to peppers are easy and versatile.
What kind of peppers can I use for quick pickling?
My favorite thing to do with shish*to 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.
This quick pickled shish*to pepper recipe will preserve every kind of pepper - from mild to hot. Use any kind of raw pepper:jalapeño, banana, serrano, habanero, etc...
This is the "lazy" way of pickling / preserving method for shish*to peppers - no heating up jars and no hot water brine.
Shish*to peppers are generally mild but other pepper varieties or older shish*to peppers may be spicy. Wear gloves if your shish*to peppers are hot.
Quick Pickling or Preserving Tips for Shish*to Peppers
Shish*to peppers can be quick pickled sliced or whole. Slicing them will speed up the pickling process.
The brine for pickling shish*to peppers ingredients is very versatile. Throw anything in the shish*to pepper jar: sugar (if you like it sweeter) garlic or ginger for spice, herbs for savory flavors, spices for variety, onions for sweetness, etc...
Is the pickling liquid too tangy for your taste? Add less vinegar and more water next time.
Veggies goin' bad in the refrigerator? Quick Pickling them is a time saving way to preserve them a little longer instead of throwing them out.
Shish*to peppers originated in Japan (although these are grown locally near my home in Charleston, SC) and are sweet and usually mild.
Shish*to peppers start out as green and change color to red, orange, purple, etc as they ripen due to the breakdown of chlorophyll.
What kind of vinegar do I use for Pickled Shish*to Peppers?
Plain ole white vinegar is the best vinegar to use for pickling shish*to peppers because it's neutral in taste. In a pinch, use red wine vinegar or apple cider vinegar, but I would stay away from herb or garlic flavored vinegars.
The most important thing is that the vinegar has 5% acidity and that is usually what vinegars contain anyway. The acidity level of vinegar is listed in the ingredient section on the bottle.
Also, any salt will work but a finer crystal is best to dissolve in the water since the brine is not heated up.
What is the ratio of vinegar and water when pickling Shish*tos?
Half and half is standard for safety and taste for a brining solution, so 1 part water to 1 part vinegar with at least 5% acidity. The acidity level is found under the ingredient list on the bottle.
For example: 1 cup water to 1 cup vinegar. Having said that, if you like acidic vinegary foods, go a little higher.
If you're quick pickling like in this shish*to peppers recipe and then immediately refrigerating then the ratio can be lowered to use less vinegar based on what tastes good to you.
Please note, that if you lower the vinegar the pickled shish*to peppers may not stay good in the refrigerator for the full 3 weeks.
Quick Pickled Shish*to Pepper Recipe FAQS
There is still room in my jar for more liquid after adding the Shish*to pepper brine mixture. What do I do?
If there is still room in the jar and it needs more liquid, make up the ratio with vinegar (preferably) or water or add some more shish*to peppers if you have more.
Why are my Shish*to peppers floating?
If the shish*tos are floating then it wasn't packed tight enough before adding the liquid.
If you have a couple more peppers throw them in after the liquid and try to pack it down more. The brine should cover the okra, but it's also not a huge deal in the quick pickling refrigerator method.
What can I do with a bunch of shish*to peppers?
Look no further for shish*to pepper recipes! Quick pickle them with this recipe or blister shish*to peppers in a hot pan, and/or serve them with a peach and yogurt sauce to cool them down.
Serving Suggestion
Serve this quick pickled Shish*to Pepper recipe with a complementary dish like:
- Black Beans, Rice, And Fixens
- Easy Ground Beef Tacos with Fixens
- Easy Beef and Bean Chili
- Easy Creamy Pinto Bean Hummus
You May Also Like
If you like pickled Shish*to Peppers you may also like these recipes:
- Easy Quick Pickled Red Onions
- Blistered Shish*to Peppers with Peach Sauce
- Easy Quick Pickled Refrigerator Okra
- Lowcountry Quick Pickled Shrimp
Things In My Kitchen:
- Mac 8" chef's knife- this is my favorite expensive knife. It's hard to justify this kinda cash (it was a present) but I have loved it since day 1.
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EatSimpleFood.com
My favorite thing to do with shish*to 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. Quick pickled shish*to peppers are easy and versatile.
- Author: beckie
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 Pint Jar 1x
- Category: Condiment
- Method: No Cooking Involved
- Cuisine: International
- Diet: Gluten Free
Ingredients
UnitsScale
- ¼ lb shish*to peppers, sliced thin
- 2 tsp salt
- ½ cup white vinegar
- ½ cup water
Instructions
- Grab a pint jar and add 1 teaspoon salt to it.
- Add sliced peppers, vinegar and water. Add another teaspoon of salt.
- Add water or vinegar if needed to cover the peppers.
- Close lid and shake it like you mean it. Place in refrigerator for up to two weeks.
Notes
- If your peppers are hot, you are going to want to wear gloves. Shish*to peppers are generally mild but others may not be.
- Veggies goin' bad in the refrigerator? Quick Pickling them is a time saving way to preserve them a little longer instead of throwing them out.
- Pickling is versatile. Throw anything in the jar: sugar (if you like it sweeter) garlic, herbs, spices, onions, etc...
- Use any kind of pepper:jalapeño, banana, serrano, habanero, etc...
- To tangy for your taste? Add less vinegar and more water next time.
