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Quick pickled peppers

Time 20 minutes
Yields Makes about 4 cups
Quick pickled peppers
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.

Shishito peppers are available at many Asian markets.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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