Pickled Shishito Peppers

Vegan Online Only prep10 mins cook5 mins total time15 mins addedAugust 2021

• 1 pound red or green Shishito peppers, washed and sliced crosswise into rings
• 4 cups white vinegar
• 2 cups water
• 8 garlic cloves
• ¼ cup black peppercorns
• ¼ cup kosher salt
• ¼ cup sugar
• 2 tablespoons Coriander seed

1. Place the pepper rings into clean pint or quart size canning jars.
2. In a large saucepan over high heat, bring the vinegar, water garlic, peppercorns, salt, sugar and coriander seeds to a boil.
3. Lower the heat to medium high, and let the brine boil for 5 minutes.
4. Pour the hot brine over the peppers, seal the jars and let cool to room temperature.
5. Once the peppers have cooled place them in the refrigerator.
6. Let the peppers sit for a week to let the flavors meld.