Quick pickled peppers
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.
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