Cooking the Harvest: Pickled Shishitos

Similar to pepperoncini, shishitos make a great mild pickled pepper. Preserve some up for use all winter!

Recipe adapted from "Hot Peppers" recipe in the 2004 edition of the Ball Blue Book, page 54.

Shishito peppers (enough to fill 3 pint jars, probably around a pound)
3 cups white vinegar
1 cup water
1 1/2 tsp pickling salt
1 1/2 tsp sugar
3/8 tsp Pickle Crisp

Wash shishitos and trim ends. Make 1-2 slits in each pepper and pack vertically into jars, packing tightly. Add 1/2 tsp salt, 1/2 tsp sugar and 1/8 tsp Pickle Crisp to each jar.

Bring brine to a boil. Pour over shishitos, filling to 1/4" head space. (You may have a bit of brine left over). Wipe jar rims and cap. Process in a boiling water bath canner for 10 minutes.

Let stand for 24 hours and then check for seal. Any jars that don't seal, stash in the fridge and enjoy within a month.