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!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
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
Instructions
Wash and dry the peppers. Slice them into thin rings or strips, discarding the seeds and stems.
Peel the shallots and slice them into thin rounds.
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.
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).
Once the brine reaches a simmer, carefully pour it over the packed vegetables in the jar(s), ensuring all contents are fully submerged.
Tap the jar lightly on the counter to release any air bubbles. Add more brine if needed to cover the vegetables completely.
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.
Serve the pickled peppers with sandwiches, salads, charcuterie boards, or any dish that could use a punch of tangy flavor.
Nutrition Facts
Calories |
98 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1484 mg | 65% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 18.7 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 273 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
