PICKLED PEPPERS WITH SHALLOTS AND THYME
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
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
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Badamasi Abdulrazzaq
[email protected]I love the fact that these pickled peppers are made with all-natural ingredients. I know exactly what's in them and I feel good about eating them.
Js Hunter
[email protected]These pickled peppers are a great gift idea. I made a batch for my friends and family and they all loved them.
mpevahouse
[email protected]I'm so glad I found this recipe. I've been looking for a good pickled pepper recipe for ages. These peppers are exactly what I was looking for.
Rohan Shahid
[email protected]These pickled peppers are a great way to use up leftover peppers. I always have a few peppers in my fridge that need to be used up and this is the perfect way to do it.
Jen Bigfesses
[email protected]I love the way these pickled peppers look in a jar. They are so colorful and vibrant. They really brighten up my kitchen counter.
Jhoan Engalan
[email protected]I made a batch of these peppers for my friends and they were all raving about them. They said they were the best pickled peppers they had ever tasted.
Mark Eshun
[email protected]These pickled peppers are so addictive! I can't stop snacking on them. They are the perfect combination of sweet, sour, and spicy.
Alicia Howard
[email protected]I followed the recipe exactly and the peppers turned out perfectly. They are crispy and have a great tangy flavor. I can't wait to try them on my next taco.
Md Sadek Hossen
[email protected]I love the simplicity of this recipe. It's just a few ingredients and you end up with a delicious and versatile condiment.
Luis Marco Lozada Castellano
[email protected]These pickled peppers are the perfect addition to any cheese plate or charcuterie board. They are also great on sandwiches and salads.
Zainab Isah bala
[email protected]I'm not usually a fan of pickled peppers, but these are amazing! The shallots and thyme really make them special. I will definitely be making these again and again.
Emelia Owusu Boateng
[email protected]I made these peppers for a party and they were a huge hit! Everyone loved them. They are so easy to make and they taste so delicious.
Maranatha Perry
[email protected]These pickled peppers are fantastic! They have a great balance of sweet and sour, and the shallots and thyme add a lovely depth of flavor. I will definitely be making these again.