+
0 (0)

Categories: Sauces and condiments, Vegetarian

Quick pickled peppers

Where have all the pickles gone? It wasn't so long ago that every well-dressed American dinner table was bejeweled with an assortment of them -- emerald green tomatoes, ruby red beets and opalescent pearl onions, as well as less glamorous ... Read more

Total time: 20 minutes, plus pickling time | Makes about 4 cups
Note: Shishito peppers are available at many Asian markets.
  • 3/4 pound shishito peppers
  • 2 1/2 cups rice vinegar
  • 3 cloves garlic, peeled and lightly smashed
  • 2 teaspoons kosher salt
  • 1 tablespoon sugar
  • 2 teaspoons dried oregano
  • 1/2 teaspoon whole black peppercorns
  • 1 small onion, sliced 1/4 inch thick
  • 2 to 3 whole chiles de arbol or other small dried red chile (optional)

Step 1Cut a thin lengthwise slit on each side of each pepper to allow the brine to penetrate.

Step 2In 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.

Step 3Blanch 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.

Step 4Place 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.

Each 1/4-cup serving:
7 calories; 0 protein; 2 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 36 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and condiments
Fresh raspberry sauce
Homemade ricotta
Sauce mignonette
Nectarine jam