Pickled Peppers with Shallots and Thyme
Add a delightful burst of tangy, herbaceous flavor to your meals with these Pickled Peppers with Shallots and Thyme! This vibrant recipe combines a colorful medley of red, yellow, and green peppers with delicate rounds of shallots, fragrant sprigs of fresh thyme, and a perfectly balanced brine of white vinegar, garlic, and warming peppercorns. A hint of sweetness from granulated sugar and a touch of bay leaf earthiness elevate the pickling liquid, creating a harmonious fusion of taste. Quick and easy to prepare with just 15 minutes of hands-on effort, these pickled peppers are a versatile addition to your culinary repertoire. Use them to brighten sandwiches, complement charcuterie boards, top salads, or add a zesty kick to any dish. Make-ahead friendly, these savory-sweet peppers need just 24 hours in the fridge to reach their peak flavor. Enjoy this effortless way to preserve summer’s bounty and enhance your meals year-round!
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Ingredients
- 500 grams Mixed peppers (red, yellow, and green)
- 3 medium Shallots
- 4 sprigs Fresh thyme sprigs
- 250 ml White vinegar
- 250 ml Water
- 50 grams Granulated sugar
- 15 grams Kosher salt
- 2 large Garlic cloves
- 1 leaf Bay leaf
- 1 teaspoon Black peppercorns
Directions
Step 1
Wash and dry the peppers. Slice them into thin rings or strips, discarding the seeds and stems.
Step 2
Peel the shallots and slice them into thin rounds.
Step 3
In a small pot, combine white vinegar, water, granulated sugar, kosher salt, garlic cloves (peeled and lightly smashed), bay leaf, and black peppercorns. Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the sugar and salt.
Step 4
While the brine is heating, pack the sliced peppers, shallots, and thyme sprigs into a clean, heatproof glass jar (or two smaller jars if needed).
Step 5
Once the brine reaches a simmer, carefully pour it over the packed vegetables in the jar(s), ensuring all contents are fully submerged.
Step 6
Tap the jar lightly on the counter to release any air bubbles. Add more brine if needed to cover the vegetables completely.
Step 7
Seal the jar tightly with a lid and let it cool to room temperature. Once cooled, refrigerate the pickled peppers for at least 24 hours to allow the flavors to develop.
Step 8
Serve the pickled peppers with sandwiches, salads, charcuterie boards, or any dish that could use a punch of tangy flavor.
Nutrition Facts
| Serving size | (1089.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 420.6 |
| Total Fat 1.6g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 5925.7mg | 0% |
| Total Carbohydrate 86.8g | 0% |
| Dietary Fiber 12.1g | 0% |
| Total Sugars 71.1g | |
| Protein 6.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 131.7mg | 0% |
| Iron 2.6mg | 0% |
| Potassium 1343.5mg | 0% |
Source of Calories