How to Make Pickled Shish*to Peppers (+ Shish*to Bloody Mary Recipe) - Garden Therapy (2024)

If there’s one way to enjoy your shish*to peppers, let it be this. Pickled shish*to peppers will be your new favourite snack that you just can’t help but eat up every time you open a jar. Once pickled, shish*to peppers have a whole new flavour profile that’s mildly spicy, tangy, and full of vinegary deliciousness. Let’s get pickling!

When it comes time to harvest your shish*to peppers, you’ll quickly notice just how prolific of a grower the plant is. While I love eating my pickles fresh, the reality is you may find yourself with more peppers than you know what to do with.

That’s where the pickling comes in! You can easily pickle your shish*to peppers as you harvest them so that you can enjoy the tasty treat well into the winter when the plant has come and gone.

Before you get pickling, be sure to check out my shish*to pepper growing guide with tips on how to properly harvest and eat shish*to peppers.

Jump ahead to…

• How to Pickle Shish*to Peppers
• Ingredients
• Make It!
• How to Use Pickled Shish*to Peppers
• Bloody Mary Ingredients
• Make a Bloody Mary
• Frequently Asked Questions About Pickled Shish*to Peppers
• More Pickle Recipes to Make

How to Pickle Shish*to Peppers

Below you’ll find my pickled shish*to pepper recipe. For my pickling, I use a classic vinegar brine followed by a water bath canning. This method allows the pickled shish*to peppers to have an extremely long shelf life and won’t require refrigerating until opened.

The basic recipe is below, but feel free to mix it up by adding your own spices and fresh herbs. If this is your first time canning, be sure to check out this post for more information.

Ingredients

For exact measurements, refer to the recipe card below.

Jump to Recipe

• Vinegar
• Water
• Garlic
• Shish*to peppers

Make It!

1. Bring vinegar, water, and grated garlic to a boil in a small saucepan.
2. Pack a clean 1-cup Mason jar with five to six shish*to peppers, stem side up.
3. Strain the vinegar mix and pour into the jar, covering the stems with at least 1/4″ headspace.
4. Process in a boiling water canner for ten minutes. Pickles are readyin three weeksand will last for up to one year.

How to Use Pickled Shish*to Peppers

Once I open a can of pickled shish*to peppers, it’s not in my fridge for much longer. They’re such a tasty snack all on their own that I find I munch one or two every time I open my fridge. Pickled shish*to peppers look as amazing as they taste when on display on a charcuterie plate.

You can also use them as a yummy topper much the same way you would use pickled asparagus or onions. Place them on pizza, atop a burger, or on a sandwich for some extra tangy flavour.

Reheating shish*to peppers is another option, using them as a side alongside protein dishes like chicken, pork chops, or tofu.

Perhaps my favourite way to enjoy the pepper is as a garnish for a bloody Mary. And luckily for you, I don’t keep secrets here on Garden Therapy! Here’s my recipe for making my own garden-inspired bloody Mary featuring shish*to peppers.

Bloody Mary Ingredients

Makes 2 servings

• 1 cup tomato juice
• The juice of 1/2 lemon
• 1/2 tablespoon Worcestershire sauce
• 1/2 teaspoon peeled and finely grated fresh horseradish
• 1/2 teaspoon kosher salt
• Celery salt
• 3 oz vodka (omit for a non-alcoholic mocktail)
• Pickled shish*to peppers
• Lemon slices

Make a Bloody Mary

1. Mix the first five ingredients together to make Bloody Mary mix.
2. Pour the celery salt into a saucer or shallow dish. Make a cut in the middle of the lemon slices so they can fit on the run of the glass. Run the slices around the rims of the glasses and dip them into the celery salt.
3. Fill the glass with ice. Pour 1 1/2 ounces of vodka into each glass (or omit the vodka if making a mocktail). Pour the Bloody Mary mix over the ice. Put the lemon slices on the rims of the glasses and pop a pickled shish*to pepper into each glass.

Cheers!

Frequently Asked Questions About Pickled Shish*to Peppers

You’ve officially been warned! Once you start eating these pickled shish*to peppers, you won’t be able to stop. Let me know how they turn out in the comments down below!

More Pickle Recipes to Make

• My famous pickled golden beets with ginger and star anise
• How to Make Pickles + 14 Garden-Fresh Recipes to Try
• The Best Ever Deli-Style Sour Pickles Recipe
• Super Simple Quick Pickled Radishes