Best Pickled Peppers With Shallots And Thyme Recipes

PICKLED PEPPERS WITH SHALLOTS AND THYME

Pickled Peppers With Shallots and Thyme image

From Bon Appetite, September, 2009. I have been sorting through my magazines to make some space for MORE , and found a few recipes to keep for later. The photo with this is gorgeous with red, orange, and yellow peppers. Can be used as pizza topping, or served with bread and cheese. Prep time does not include chill time.

Provided by NurseJaney

Categories Onions

Time 40m

Yield 1 quart, 8-10 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 66.7, Fat 0.1, Sodium 13.3, Carbohydrate 16.8, Fiber 0.8, Sugar 13.2, Protein 0.7

PICKLED BELL PEPPERS

Pickled Bell Peppers image

Everyone around here knows me for this colorful, tasty dish. I serve the peppers with a lot of meals and other times I'll turn it into a salad for a weeknight cookout. -Heather Prendergast, Sundre, Alberta

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 cups.

Number Of Ingredients 7

Ingredients

2 each medium green, sweet red and yellow peppers, cut into 1-inch pieces
1 large red onion, halved and thinly sliced
2 teaspoons mixed pickling spices
1/2 teaspoon celery seed
1 cup sugar
1 cup cider vinegar
1/3 cup water

Steps:

In a large glass bowl, combine peppers and onion. Place pickling spices and celery seed on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. , In a small saucepan, combine sugar, vinegar, water and spice bag. Bring to a boil; boil 1 minute. Transfer spice bag to pepper mixture. Pour vinegar mixture over top. Cool to room temperature. Refrigerate, covered, 24 hours, stirring occasionally., Discard spice bag. Refrigerate pickled peppers up to 1 month.

Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

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