Pickled Shishito Peppers

Pickled Shishito Peppers

20-30 shishito peppers sliced crosswise, stems removed
1 shallot sliced in half, sliced again and separated
2 large garlic cloves sliced very thin
1 inch fresh ginger chopped fine
1-1/4 cup white or apple cider vinegar
1-1/4 cup water
2 tablespoons kosher salt

1 tablespoon sugar
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 teaspoon celery seeds
1 teaspoon fennel seeds
1 teaspoon fresh dill seeds
2 star anise pods

Look at all the shishito peppers I picked this morning. This is three medium sized bowls full. What to do with them? Might as well try pickles. Sterilize two pint jars, lids, and caps. Divide loose spices, garlic, and shallot into two piles for two pint jars and put those in each pint jar. Fill pint jars with sliced peppers to within one inch of the top. Cook water, vinegar, sugar, and salt till it boils. Remove from heat. Pour liquid into sterilized jars and place lids and caps on the top. Gently shake jars to distribute spices and aromatics. Let cool to room temperature and refrigerate for up to 4 weeks unopened.

Try the pickles after one week. Once jar is open, store for one week in the refrigerator. We haven't tried these yet, so not sure how they taste. When adding the vinegar and water mixture, I noticed the peppers are softer than a pickle so they will be slightly different than other pickles I have made in the past. But I picked these this morning and I am sure the will be tasty and definitely good for us. We shall see what the texture is in about a week; might be a bit soft. More of a garnish pickle. Stay tuned.