Pepper, Interrupted
Tangy Shishito Pepper Relish for Backyard Barbecue
30 minutes
Serves 4
SideAmericanGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Pickled shishito peppers, meet your destiny: a zingy relish that’s destined for hot dogs, burgers, or anything else that needs a flavor wake-up call. This is American barbecue, with a twist, get ready for a pickle you’ll actually want to eat straight from the jar.
Ingredients
Yield
4
Instructions
- 01In a medium saucepan, combine distilled white vinegar, water, granulated sugar, yellow mustard seeds, celery seed, kosher salt, and black pepper. Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved.
- 02Add shishito peppers, red bell pepper, sweet onion, and garlic to the saucepan. Stir to combine, then reduce heat to low.
- 03Simmer the vegetables gently for 8–10 minutes, stirring occasionally, until they’re tender but still vibrant.
- 04Remove the pan from heat and let the relish cool to room temperature. The flavors will continue to mingle as it cools.
- 05Transfer the relish and brine to a clean glass jar or bowl. Cover and refrigerate for at least 1 hour before serving.
- 06Serve chilled as a condiment for barbecue mains, slathered on burgers, hot dogs, or grilled corn.
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