Pickled Peppers with Shallots and Thyme |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
1/4 teaspoon dried crushed red pepper |
pinch of coarse kosher salt |
Directions:
1. Place peppers and shallots in medium bowl.
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.
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