Pickled Shishito Peppers & Summer Vegetables

Pickling conjures images of steaming canning kettles and sealed jars — a whole day's project. It doesn't have to be. A refrigerator quick-pickle delivers all the bright, tangy crunch with none of the labor: pack thinly sliced summer vegetables into jars, pour over a flavorful brine, and let the refrigerator do the rest. In an afternoon, the garden's late-summer glut becomes a jewel-toned, tangy relish ready for any board or plate.

A Quick Refrigerator Pickle

The difference between this and traditional canning is simplicity and time. There's no processing, no sealing, no worry — you slice the vegetables thin on a mandoline, layer them tightly into clean glass jars, and cover them with cooled brine. Four hours in the refrigerator is enough for the flavors to develop, and they keep for weeks. Because they're never cooked in the brine, the vegetables stay crisp and vibrant rather than soft, which is exactly the appeal.

The Raspberry Brine

This brine is what makes the pickles distinctive. Raspberry vinegar lends a fruity, floral tartness in place of the usual sharp white vinegar, and it's simmered with sugar, salt, garlic, pink peppercorns, bay, turmeric, and fresh ginger into something layered and aromatic. One crucial step: let the brine cool completely to room temperature before it touches the vegetables — hot brine would cook them soft and steal the crisp snap that defines a good refrigerator pickle.

Jorj Morgan

Pickled Shishito Peppers & Summer Vegetables

These sun-kissed summer vegetables, given a spirited lift from a vibrant raspberry brine, burst with sweet-tart flavor and a delicate crunch. Infused with pink peppercorns and fresh ginger, they add a captivating pop of color and zest to any table.

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Pickling Time 4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Servings: 16 servings

Course: Appetizer, Snack, Drinks

Ingredients Equipment Method

Ingredients

  

Raspberry Brine Liquids

• 2 cups raspberry vinegar
• 2 cups water
• 1 cup granulated sugar
• 2 tablespoons coarse salt

Brine Aromatics & Spices

• 4 medium garlic cloves minced (about 2 teaspoons)
• 2 teaspoons pink peppercorns
• 2 bay leaves
• 1 teaspoon ground turmeric
• 1 1-inch piece ginger, grated (about 1 tablespoon)
• 2 tablespoons chopped fresh parsley

The Vegetables

• 2 large yellow squash
• 2 large zucchini
• 1 medium red bell pepper
• Fresh shishito peppers optional

Equipment

• 1 Heavy-duty wire cooling rack
• 1 Heavy-bottomed saucepan
• 1 Professional kitchen box grater
• 1 Precision wooden cutting board
• 1 Professional chef's knife

Method

 

Make the Brine

1. Combine the raspberry vinegar with 2 cups of water in a large, non-reactive pot over medium-high heat.
2. Stir in the sugar, coarse salt, minced garlic, pink peppercorns, bay leaves, turmeric, and grated ginger.
3. Bring the mixture to a rolling boil.
4. Cook until the sugar completely dissolves, about 2 minutes.
5. Remove the pot from the heat and stir in the chopped fresh parsley.
6. Allow the brining liquid to cool completely to room temperature.

Prepare the Vegetables

1. Use a mandoline or sharp knife to cut the yellow squash, zucchini, and red bell pepper into very thin, uniform slices.
2. If using shishito peppers, briefly blanch them in boiling water, then immediately transfer them to an ice water bath to lock in their vibrant green color.
3. Drain the blanched peppers well.
4. Layer the sliced vegetables and whole shishito peppers tightly into clean, heavy glass preserving jars.

Pickle and Store

1. Pour the cooled brining liquid into the jars, ensuring all the vegetables are completely submerged.
2. Seal the containers tightly.
3. Refrigerate for at least 4 hours to allow the flavors to develop, though they can be stored for up to several weeks.
4. Drain the pickles from the brine before serving, reserving the extra liquid for repacking leftovers.