Pickled Peppers With Shallots And Thyme Recipe

Name: Pickled Peppers With Shallots And Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb sweet bell pepper; 1/2 lb yellow sweet bell pepper; 2 large shallots, thinly sliced; 2 cups white wine vinegar; 1/2 cup sugar; 3 tablespoons water; 5 fresh thyme sprigs; 2 large garlic cloves, thinly sliced; 1/4 teaspoon dried red pepper flakes; 1 pinch morton's coarse kosher salt

Servings: persons

1/2 lb sweet bell pepper
1/2 lb yellow sweet bell pepper
2 large shallots, thinly sliced
2 cups white wine vinegar
1/2 cup sugar
3 tablespoons water
5 fresh thyme sprigs
2 large garlic cloves, thinly sliced
1/4 teaspoon dried red pepper flakes
1 pinch morton's coarse kosher salt

1
Slice peppers crosswise into 1/4 inch rounds, seeded.
2
Separate shallot slices into thin rings.
3
Place peppers and shallots in medium bowl.
4
Mix vinegar and next 6 ingredients in medium saucepan.
5
Bring to boil over medium heat, stirring to dissolve sugar and salt.
6
Remove brine from heat; carefully pour over peppers and shallots.
7
Cover bowl; let sit 5 minutes.
8
Uncover; let cool to room temperature.
9
Transfer to quart-size jar, pressing peppers into brine.
10
Cover; chill at least 4 hours and up to 10 days.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 lb sweet bell pepper, 1/2 lb yellow sweet bell pepper, 2 large shallots, thinly sliced, 2 cups white wine vinegar, and more.

Yes, Pickled Peppers With Shallots And Thyme falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Peppers With Shallots And Thyme

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