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Pickled Peppers With Shallots And Thyme

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 minutes
Cook Time: 15 minutes
Pickling Time: 1 day
Total Time: 1 day 30 minutes
Course: Side Dish
Cuisine: American
Keyword: flash pickled, grilling side, peppers, pickled, pickled peppers, sweet peppers
Servings: 24 servings; MAKES 1 QUART (2 Pints)
Calories: 28kcal
Cost: $0.09 per serving

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


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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: 1serving | Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 59mg | Fiber: 1g | Sugar: 5g | Vitamin A: 608IU | Vitamin C: 25mg | Calcium: 5mg | Iron: 1mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.