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.
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.
This post now with over 10,000 views, was first published in October, 2018 and is now updated in February, 2021. Enjoy!Jump to Recipe
Let me help with your next grilling endeavor by sharing some of my BEST recipes for pickled sides. Don't let that burger or brat go naked!
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!
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??
PICKLING NECESSARIES, CLICK ANY OF THESE IMAGES FOR PRICING AND AVAILABILITY.
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
Want a bigger or smaller serving size? Hover over the serving size and move the bar until you get the number of servings you want. Easy.
- sterilized jar(s) with tight-fitting lid(s)
Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy.
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
- 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.
Please note that the nutrition information provided above is approximate and meant as a guideline only.