Bourbon Pickled Shishitos
Uses from Broad Wing Farm Share: Shishito Peppers
Shopping List: white wine vinegar, bourbon, local honey, coriander seeds,** sea salt, yellow mustard seeds, bay leaves
Special Note: This is an adaptation of a recipe by Chef Edward Lee
**Ask your local Farmer for coriander seeds! This time of year, they will likely have them. If you get some, use the whole stem, flowers, everything, & eyeball the estimation of ‘2 tsp’.
1-pound Shishito Peppers | cut into rounds1 ¼ cup White Wine Vinegar | 1 cup Bourbon |½ cup Honey |2 tsp Coriander Seeds |1 tsp Sea Salt |1 tsp Yellow Mustard Seeds |2 Bay Leaves |
Combine all ingredients (except peppers) in a small pot & bring to a boil. Reduce heat & simmer for 5 minutes.
In a shallow container (or jar), put your pepper slices. Pour hot mixture over slices. Allow to cool & press peppers down with the back of a spoon so that they are all completely covered with liquid. Allow to sit in the fridge for 3 days before consuming! These are really good on sandwiches… Will hold for about 2 weeks.
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