Refrigerator Pickled Shishito Peppers Refrigerator pickles are also known as quick pickles, which means they are not fermented but in bypassing that process, you get to enjoy your jarred delights quicker. This recipe is for pungent and sweet shishito peppers, but you can really use this recipe for any peppers or veggies.
Some people prefer less tang: if you are like this, make your ratio of vinegar and water equal. (So 1 ½ cups of each.) I prefer no sweetness in my pickle brine, but I know I’m weird like that, so I included an optional sweetener. Refrigerator pickles are very customizable: add sturdy fresh herbs (like rosemary or thyme), other whole spices (like coriander and mustard seeds). Make it your own! Use within two weeks of opening in the ‘fridge.
1 pound shishito peppers, cut into rounds 4 - 5 garlic cloves, smashed or thinly sliced 2 cups white wine vinegar or light vinegar of choice 1 cup water 1 tablespoon black peppercorns 1 tablespoon kosher salt or pickling salt 2 teaspoons crushed red pepper flakes 1 - 2 tablespoons sugar (optional)
Pack the prepared peppers and cloves into one clean and dry wide-mouth quart Ball jar or two wide-mouth pint Ball jars. Bring the rest of the ingredients to a boil. Carefully pour over the pickles and garlic, tap to remove any air bubbles, place the lids and rings tightly on the jars. Allow to cool to room temperature, then store in the refrigerator for at least 48 hours before opening.
Pickles, Peppers, Pickled, Vinegar, Oil-Free, No Oil, Simple, Spicy
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