Pickled Sweet Peppers with Shallots & Thyme

Recipe Pin
1 day 30 minutes
24 servings; MAKES 1 QUART (2 Pints)

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.

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.

Want To Save This Post?

Enter your email below and get it sent straight to your inbox!

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, so be creative!

A close up of a jar of pickled peppers

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

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!

Pinterest pin image for Pickled Peppers With Shallots & Thyme

Pickled Peppers With Shallots And Thyme

Jenny DeRemer
Pickled Peppers With Shallots & Thyme are a best friend to 'all things grilled' with a burst of Wooey, Hot-N-Sweet!
5 from 1 vote
Servings: 24 servings; MAKES 1 QUART (2 Pints)
Prep Time 15 minutes
Cook Time 15 minutes
Pickling Time 1 day
Total Time 1 day 30 minutes
Course Side Dish
Cuisine American
Servings 24 servings; MAKES 1 QUART (2 Pints)
Calories 28 kcal


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


  • 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
  • ½ cup sugar
  • 3 tablespoons water
  • 5 thyme sprigs must be fresh
  • 2 large cloves garlic thinly sliced
  • ¼ teaspoon crushed red pepper I go heavier here, using 2 full teaspoons to get my heat on
  • ½ 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.

The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.


Serving: 1servingCalories: 28kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 59mgFiber: 1gSugar: 5gVitamin A: 608IUVitamin C: 25mgCalcium: 5mgIron: 1mg
Did you love this recipe?Leave a comment and Let me know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating