A close up of food on a table, with Shallot and Thyme
Recipes » Pickles & Pickled Vegetables » Pickled Sweet Peppers with Shallots & Thyme

Pickled Sweet Peppers with Shallots & Thyme

Wooey, Hot-N-Sweet! Brats deserve something feistier than relish or a a zucchini pickle, so I am sharing my recipe for quick Pickled Sweet Peppers with Shallots & Thyme.

A close up of food on a table, with Shallot and Thyme
Why does this recipe work?

There are two methods of pickling, fermentation pickling and vinegar pickling. Pickled Sweet Peppers with Shallots & Thyme employs the latter. Water, salt, vinegar, and sugar are combined and heated. The peppers, shallots, and herbs are immersed in that liquid which changes both their taste and texture in a profusion of ways. Vinegar’s acetic acid will increase the the peppers acidity. It will also kill off any existing microorganisms, which will help prevent prevent short-term spoilage.

Pickled Peppers With Shallots & Thyme are a bratwursts best friend. Grilled foods like bratwurst and steaks deserve something feistier than relish or a a zucchini pickle, so I am sharing my recipe for quick Pickled Sweet Peppers with Shallots & Thyme. I have been on a non-stop grilling kick for over two weeks now, charring up and sizzling everything from fresh red peppers and eggplants to ribeye and rock shrimp. I don’t care what anybody says, a dinner like this at home is so much more enjoyable to me for the simple fact that it’s less than half the cost of a restaurant in downtown Charleston unless of course it’s saucy French food I’m craving, in which case, I’ll make reservations!

A bunch of food on a wooden cutting board

Pickled Peppers With Shallots & Thyme are by no means a topping for the beasty Brat alone…

I was remembering the other day when planning my shopping list, of my Grandma’s spicy quick pickles. She made them with zucchini mainly. Sometimes she used just lots of onions or cukes. It really depended on what they had them growing in the garden. I wanted a Brat in a bun this week SO BADLY; but they wouldn’t be complete without a hot-n-sweet pickle of some sort to accompany the condiments, diced onions, etc. I was leaning toward cauliflower and pearl onions, similar to Italian Giardiniera, but went this route given my respect for the Brat – a stand-alone quasi sandwich whose toppings need to be as stand-alone as it does. These tangy and sweet pickled peppers are by no means a topping for the beasty Brat alone; I like them so much that I chop them into my popular Creamy Italian Hoagie Dip, and they also taste outstanding on a homemade cast iron pizza. Who knew??

A close up of a jar of pickled peppers

All images and text ©Jenny DeRemer for Not Entirely Average, LLC

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Pickled Peppers With Shallots And Thyme

Jenny from Not Entirely Average
Pickled Peppers With Shallots & Thyme are a best friend to 'all things grilled' with a burst of Wooey, Hot-N-Sweet!
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Servings: 24 servings; MAKES 1 QUART (2 Pints)
Prep Time 15 mins
Cook Time 15 mins
Pickling Time 1 d
Total Time 1 d 30 mins
Course Side Dish
Cuisine American
Servings 24 servings; MAKES 1 QUART (2 Pints)
Calories 28 kcal

Equipment

  • sterilized jar(s) with tight-fitting lid(s)

Ingredients
 

Ingredients for Pickled Peppers With Shallots And Thyme

  • 1 pound mini sweet peppers or 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 thyme sprigs must be fresh
  • 2 large cloves garlic thinly sliced
  • 1/4 teaspoon crushed red pepper I go heavier here, using 2 full teaspoons to get my heat on
  • 1/2 teaspoon whole black peppercorns
  • pinch coarse kosher salt

Instructions
 

The Method

  • Place prepared peppers and shallots in medium non-reactive bowl. Mix vinegar and next 7 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 (or 2 pint jars), pressing peppers into brine. Cover; chill at least 4 hours and up to 10 days. For best flavor and results, chill for 24 hours before serving.

Nutrition

Serving: 1servingCalories: 28kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 59mgFiber: 1gSugar: 5gVitamin A: 608IUVitamin C: 25mgCalcium: 5mgIron: 1mg
Keyword flash pickled, grilling side, peppers, pickled, pickled peppers, sweet peppers
Tried this recipe?Let me know how it was!

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