Peppers

Recipe: Quick pickled peppers (Richard Hartog / Los Angeles Times)

Total time: 20 minutes, plus pickling time

Servings: Makes about 4 cups

Note: Shishito peppers are available at many Asian markets.

3/4 pound shishito peppers

2 1/2 cups rice vinegar

3 cloves garlic, peeled and lightly smashed

2 teaspoons kosher salt

1 tablespoon sugar

2 teaspoons dried oregano

1/2 teaspoon whole black peppercorns

1 small onion, sliced 1/4 inch thick

2 to 3 whole chiles de arbol or other small dried red chile (optional)

1. Cut a thin lengthwise slit on each side of each pepper to allow the brine to penetrate.

2. In a medium saucepan, simmer the vinegar with 2 cups of water, the garlic, salt, sugar, oregano, peppercorns, onion and dried chile, if desired, until fragrant, 3 to 4 minutes.

3. Blanch the peppers in a large pot of boiling water until they begin to soften and the color just begins to fade, 2 to 3 minutes. Drain the peppers and pat dry with a kitchen towel; do not rinse them.

4. Place the peppers, still warm, in a large nonreactive container with a cover and pour the vinegar solution over them. Seal tightly and refrigerate at least 8 hours.

Each 1/4 -cup serving: 7 calories; 0 protein; 2 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 36 mg. sodium.