Tag: How to make
Pickled Shishito Peppers
Pickled Shishito Peppers
These shishito peppers are a great pickled condiment that has multiple uses. Use them in salads, on sandwiches, as an accompaniment to meat, a garnish, or eat them as is. You can leave these whole or slice them while they are pickling. The peppers will be ready for consumption in a day, but will taste best in a week.
Ingredients
- 16 oz shishito peppers
- 2 1/2 cups cider vinegar
- 1 1/2 cups water
- 3 tbsp sugar
- 3 tsp salt
- 2 tbsp coriander seed
- 2 tbsp black and white peppercorns
- 4 garlic cloves thinly sliced
Instructions
- Mix all of the brine ingredients together. Bring to a boil.
- Equally distribute the brine between 2 – 16oz mason jars packed with shishito peppers. Screw the lid on tight. Let sit until it comes to room temperature. Store in the refrigerator.
Pickled Red Onions
Pickled Red Onions
Couldn’t get any simpler than this. Bring vinegar mix to a boil, pour over sliced red onions in a mason jar. Ready the next day. I really enjoy putting these on tacos.
Ingredients
- 1 large red onion sliced
- 2 cups vinegar
- 2 tbsp sugar
- 1 tsp salt
Instructions
- Slice the red onions thin.
- Stuff the red onions into a mason jar. Pack them down tight.
- In a small pot, dissolve the sugar and salt into the vinegar.
- Bring to a rapid boil.
- Pour the vinegar mix into the mason jar with the onions. Screw the cap on tight. Let cool to room temp, then put in the refrigerator. The onions will be ready in 1 day.
