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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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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


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    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


    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.


    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