Pickled Peppers Picked

In the garden, my mother-in-law was clearing the way for fall plantings and there were a couple of mildly hot pepper plants in the way. These are shishito, not quite hot like chili peppers but these have a bite. She made me eat one while we were in the garden and as my lips numbed up, she asked if they were hot. After that, I couldn't say much but she suggested that I pickle them because there were too many to eat fresh.

So we are going pickle peppers. I'll blanch them first and slit them. Then make a brine of Japanese rice vinegar, with some garlic cloves, salt, peppercorns, a little bit of onion and one of the hotter red chilies. They should be ready to eat the next day!