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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.
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, so be creative!
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!
Pickled Peppers With Shallots And Thyme
Equipment
- sterilized jar(s) with tight-fitting lid(s)
Ingredients
- 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
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
