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Epicurious
Bon Appétit

Pickled Peppers with Shallots and Thyme

By Molly Wizenberg

4.4

(4)

Recipe information

  • Yield

    Makes 1 quart

Ingredients

1 pound sweet or mild 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 fresh thyme sprigs
2 large garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
Pinch of coarse kosher salt

Preparation

  1. Step 1

    Place peppers and shallots in medium bowl.

    Step 2

    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 stand 5 minutes. Uncover; cool to room temperature. Transfer to quart-size jar, pressing peppers into brine. Cover; chill at least 4 hours and up to 10 days.

TagsPickleCondimentBell PepperVegetableShallotThymeHerbs & SpicesSideDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasyMake AheadBon Appétit
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