Clay's Kitchen : Capsicum Recipes (Chile Pepper Recipes)

Capsicum Recipes (Chile Pepper Recipes)

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Quick Pickled Peppers

Recipe from: Los Angeles Times, Wed 23 Jul 2008
Servings: makes about 4 cups

Shishito peppers are available at many Asian markets.

Photograph by Richard Hartog / Los Angeles Times
EASY: Pickle some peppers — fans say they go with everything.

¾ pound shishito peppers
2½ cups rice vinegar
3 cloves garlic, peeled and lightly smashed
2 teaspoons kosher salt
1 tablespoon sugar
2 teaspoons dried oregano
½ teaspoon whole black peppercorns
1 small onion, sliced ¼ inch thick
2 to 3 whole chiles de arbol or other small dried red chile, optional

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

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