Best 4 Pickled Peppers With Shallots And Thyme Recipes

Pickled peppers with shallots and thyme are a delicious and versatile condiment that can be used to add a tangy and flavorful kick to a variety of dishes. Made with a combination of sweet and spicy peppers, shallots, thyme, and a pickling liquid, this condiment is easy to make and can be stored for several weeks in the refrigerator. Whether you're looking to add a pop of flavor to your sandwiches, salads, or tacos, pickled peppers with shallots and thyme are sure to become a new favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

PICKLED PEPPERS WITH SHALLOTS AND THYME

Pickled Peppers With Shallots and Thyme image

From Bon Appetite, September, 2009. I have been sorting through my magazines to make some space for MORE , and found a few recipes to keep for later. The photo with this is gorgeous with red, orange, and yellow peppers. Can be used as pizza topping, or served with bread and cheese. Prep time does not include chill time.

Provided by NurseJaney

Categories Onions

Time 40m

Yield 1 quart, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb sweet bell pepper
1/2 lb yellow sweet bell pepper
2 large shallots, thinly sliced
2 cups white wine vinegar
1/2 cup sugar
3 tablespoons water
5 fresh thyme sprigs
2 large garlic cloves, thinly sliced
1/4 teaspoon dried red pepper flakes
1 pinch morton's coarse kosher salt

Steps:

Slice peppers crosswise into 1/4 inch rounds, seeded.
Separate shallot slices into thin rings.
Place peppers and shallots in medium bowl.
Mix vinegar and next 6 ingredients in medium saucepan.
Bring to boil over medium heat, stirring to dissolve sugar and salt.
Remove brine from heat; carefully pour over peppers and shallots.
Cover bowl; let sit 5 minutes.
Uncover; let cool to room temperature.
Transfer to quart-size jar, pressing peppers into brine.
Cover; chill at least 4 hours and up to 10 days.

Nutrition Facts : Calories 66.7, Fat 0.1, Sodium 13.3, Carbohydrate 16.8, Fiber 0.8, Sugar 13.2, Protein 0.7

PICKLED PEPPERS WITH SHALLOTS AND THYME

Pickled Peppers with Shallots and Thyme image

Provided by Molly Wizenberg

Categories Pepper Side Low Fat Vegetarian Low Cal Vinegar Healthy Vegan Thyme Shallot Boil Bon Appétit Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 1 quart

Number Of Ingredients 9

Ingredients

1 pound sweet or mild mini bell peppers, sliced crosswise into 1/4-inch-thick rounds, seeded
2 large shallots, thinly sliced, separated into rings
2 cups white wine vinegar
1/2 cup sugar
3 tablespoons water
5 fresh thyme sprigs
2 large garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
Pinch of coarse kosher salt

Steps:

Place peppers and shallots in medium bowl.
Mix vinegar and next 6 ingredients in medium saucepan. Bring to boil over medium heat, stirring to dissolve sugar and salt. Remove brine from heat; carefully pour over peppers and shallots. Cover bowl; let stand 5 minutes. Uncover; cool to room temperature. Transfer to quart-size jar, pressing peppers into brine. Cover; chill at least 4 hours and up to 10 days.

PICKLED PEPPERS WITH SHALLOTS AND THYME

PICKLED PEPPERS WITH SHALLOTS AND THYME image

Yield 1 Quart

Number Of Ingredients 9

Ingredients

1 pound sweet or mild mini bell peppers, sliced crosswise into 1/4-inch-thick rounds, seeded
2 large shallots, thinly sliced, separated into rings
2 cups white wine vinegar
1/2 cup sugar
3 tablespoons water
5 fresh thyme sprigs
2 large garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
Pinch of coarse kosher salt

Steps:

Place peppers and shallots in medium bowl. Mix vinegar and next 6 ingredients in medium saucepan. Bring to boil over medium heat, stirring to dissolve sugar and salt. Remove brine from heat; carefully pour over peppers and shallots. Cover bowl; let stand 5 minutes. Uncover; cool to room temperature. Transfer to quart-size jar, pressing peppers into brine. Cover; chill at least 4 hours and up to 10 days.

PICKLED PEPPERS

Pickled Peppers image

Attractive when mixed colours are placed in jars. I have made these for several years taken from the All about Pickling Book.

Provided by bigbadbrenda

Categories Low Protein

Time 12h25m

Yield 8 pints

Number Of Ingredients 7

Ingredients

4 quarts green peppers or 4 quarts yellow peppers
1 1/2 cups salt
2 garlic cloves
2 tablespoons prepared horseradish
10 cups white vinegar
2 cups water
1/4 cup sugar

Steps:

Cut 2 small slits in each pepper (wear gloves).
Dissolve salt in 4 quarts water. Pour over peppers and let stand 12-18 hours. Drain and Rinse thoroughly.
Combine remaining ingredients simmer 15 minutes. Remove garlic.
Pack peppers into hot sterilized jars. Seal and process pints 10 minutes in boiling water bath. Makes 8 pints.

Nutrition Facts : Calories 167.3, Fat 0.9, SaturatedFat 0.2, Sodium 21254, Carbohydrate 27.7, Fiber 6.1, Sugar 20.3, Protein 3

Tips:

Choose firm, crisp peppers for pickling.
Use a variety of peppers to add flavor and color to your pickles.
Make sure to sterilize your jars and lids before using them.
Use a clean spoon or tongs to handle the peppers and shallots.
Store the pickles in a cool, dark place for at least 2 weeks before eating.

Conclusion:

Pickled peppers with shallots and thyme are a delicious and easy-to-make appetizer or side dish. They are perfect for parties, picnics, or simply enjoying at home. With a few simple ingredients and a little time, you can create a delicious and unique pickle that will be sure to impress your friends and family. So next time you are looking for a new and exciting pickle recipe, give this one a try. You won't be disappointed!

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