Pickled Peppers With Shallots And Thyme
Total Time: 40 mins
Preparation Time: 30 mins
Cook Time: 10 mins
Ingredients
- 1/2 lb sweet bell pepper
- 1/2 lb yellow sweet bell pepper
- 2 large shallots, thinly sliced
- 2 cups 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
Recipe
- 1 slice peppers crosswise into 1/4 inch rounds, seeded.
- 2 separate shallot slices into thin rings.
- 3 place peppers and shallots in medium bowl.
- 4 mix vinegar and next 6 ingredients in medium saucepan.
- 5 bring to boil over medium heat, stirring to dissolve sugar and salt.
- 6 remove brine from heat; carefully pour over peppers and shallots.
- 7 cover bowl; let sit 5 minutes.
- 8 uncover; let cool to room temperature.
- 9 transfer to quart-size jar, pressing peppers into brine.
- 10 cover; chill at least 4 hours and up to 10 days.
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