Easy Pickled Peppers: Shishito and Banana Peppers

Written by on in Recipes

My CSA is loaded with peppers right now, and I’m finding creative ways to use them. Check out this week’s video to see the pickling in action, or find the instructions written out below.

Overview of How to Pickle Peppers

The basic method for making refrigerator pickles is to wash and slice your peppers. You can use any variety. Today I had banana peppers and shishito peppers, but jalapeños and other peppers would also be great!

Then you’ll add equal parts of water and distilled white vinegar to a pot. The exact amount will depend on how many peppers you’re pickling. You want to make sure you have enough liquid to fully submerge the peppers once you have them in the jars.

Next you can add sugar, salt, and any other spices. All of these are optional! I follow an SOS-free diet (one that’s free of salt, oil, and sugar). But I do make an exception for condiments like this that are just used in small amount. So I like a little bit of salt and sugar in my pickles. I use date sugar instead of white sugar. The date sugar will not dissolve, but it still adds a bit of sweetness. I also use a little bit of salt.

You’ll bring this mixture to a boil, whisking to dissolve the salt and white sugar if you’ve used them.

Once boiling, you have two options. I’ll lay out all the exact details for each method below. But basically you can either add the liquid to canning jars that are already packed with the peppers. Or you can add the peppers to the pot and then transfer to jars.

Pickled Peppers

mason jar full of sliced pickled shishito and banana peppers

Ingredients

  • 4 cups peppers (any variety), sliced
  • 1½ cup water
  • 1½ distilled white vinegar (or apple cider vinegar)
  • Optional: 1 teaspoon date sugar
  • Optional: 1 teaspoon salt
  • Optional: garlic clove, black peppercorns

Method 1

  1. Add water, vinegar, salt and sugar (if using) to a pot.
  2. Bring to a boil and whisk to dissolve salt.
  3. Add sliced peppers to the pot, turn off heat.
  4. Once cooled, transfer peppers to jars using a ladle.
  5. Top with enough of the brine to cover the peppers.
  6. Allow to cool and refrigerate.

Method 2

  1. Add sliced peppers to a glass canning jar.
  2. Add water, vinegar, salt and sugar (if using) to a pot.
  3. Bring to a boil and whisk to dissolve salt.
  4. Carefully pour boiling liquid over the peppers in the jar.
  5. Allow to cool and refrigerate.