Enjoy these peppers straight out of the jar, stuff in a sandwich, serve with a savory cheese or on an antipasti board.
4 cups shishito peppers, washed and dried
grapeseed or avocado oil
1 cup apple cider vinegar
1 cup water
1 tablespoon pickling salt
4 cloves garlic, peeled and crushed
2 shallots, peeled and sliced in half
1 teaspoon black peppercorns
¼ cup Thai basil leaves