“The original recipe calls for shishito peppers. They have a little more bite than bell peppers, but are not as hot as chilis. If you can find them, go ahead and use them.”
READY IN:
20mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut peppers into 1/2 inch strips, lengthwise.
  2. In a medium saucepan, simmer the vinegar, 2 cups of water, garlic, salt, sugar, oregano, peppercorns, onion, and dried chilies, if using, until fragrant, about 3 or 4 minutes.
  3. Blanch peppers in a pot of boiling water until they begin to soften and lose a little color, about 2 to 3 minutes; drain peppers and pat dry.
  4. Place peppers, in a nonreactive container or canning jars, pour vinegar mixture over them to cover; seal tightly and refrigerate for at least 8 hours.

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