We have these Shishito peppers in our garden as well as the jalapenos. These aren’t as hot as the jalapenos. I found this Pepper Geek website and I really like the way they pickle peppers, so easy.

20 Shishito peppers

1 cup water

1 cup Apple Cider vinegar or white vinegar

2 teaspoons Kosher salt

1 tablespoon sugar

1 tablespoon black peppercorns

1 teaspoon mustard seed or mustard powder

3 cloves garlic, chopped

1 Cut peppers into thin slices. Put peppers into jars, leaving about 1/2″ for brine.

2 Combine all brine ingredients in a small saucepan and bring to a boil. Remove from heat .

3 Pour brine into prepared jars. Seal jars and store in fridge for 3 – 4 weeks.

recipe from Pepper Geek