Quick pickled peppers Recipe - Los Angeles Times

Ingredients

• 3/4 pound shishito peppers
• 2 1/2 cups rice vinegar
• 3 cloves garlic, peeled and lightly smashed
• 2 teaspoons kosher salt
• 1 tablespoon sugar
• 2 teaspoons dried oregano
• 1/2 teaspoon whole black peppercorns
• 1 small onion, sliced 1/4 inch thick
• 2 to 3 whole chiles de arbol or other small dried red chile (optional)