Pickled Peppers With Shallots And Thyme Recipes
PICKLED PEPPERS WITH SHALLOTS AND THYME
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
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 PEPPERS WITH SHALLOTS AND THYME
Provided by Molly Wizenberg
Categories Pepper Side Low Fat Vegetarian Low Cal Vinegar Healthy Vegan Thyme Shallot Boil Bon Appétit Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 quart
Number Of Ingredients 9
Steps:
- 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 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.
PICKLED PEPPERS WITH SHALLOTS AND THYME
Yield 1 Quart
Number Of Ingredients 9
Steps:
- 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 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.
PICKLED PEPPERS
Attractive when mixed colours are placed in jars. I have made these for several years taken from the All about Pickling Book.
Provided by bigbadbrenda
Categories Low Protein
Time 12h25m
Yield 8 pints
Number Of Ingredients 7
Steps:
- Cut 2 small slits in each pepper (wear gloves).
- Dissolve salt in 4 quarts water. Pour over peppers and let stand 12-18 hours. Drain and Rinse thoroughly.
- Combine remaining ingredients simmer 15 minutes. Remove garlic.
- Pack peppers into hot sterilized jars. Seal and process pints 10 minutes in boiling water bath. Makes 8 pints.
Nutrition Facts : Calories 167.3, Fat 0.9, SaturatedFat 0.2, Sodium 21254, Carbohydrate 27.7, Fiber 6.1, Sugar 20.3, Protein 3
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