Pickled Peppers With Shallots and Thyme

Recipe by NurseJaney
READY IN: 40mins
SERVES: 8-10
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice peppers crosswise into 1/4 inch rounds, seeded.
  • Separate shallot slices into thin rings.
  • Place peppers and shallots in medium bowl.
  • Mix vinegar and next 6 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 sit 5 minutes.
  • Uncover; let cool to room temperature.
  • Transfer to quart-size jar, pressing peppers into brine.
  • Cover; chill at least 4 hours and up to 10 days.
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