Pickled Peppers With Shallots And Thyme Recipes

PICKLED PEPPERS

Pickled Peppers image

These are great plain or even on a sandwich!

Provided by Love2c0ok

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 8h20m

Yield 6

Number Of Ingredients 5

Ingredients

1 cup water
½ cup distilled white vinegar
⅓ cup white sugar
kosher salt to taste
3 red bell peppers, halved, or more to taste

Steps:

Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

Nutrition Facts : Calories 61.8 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.6 g, Sodium 70.2 mg, Sugar 13.5 g

QUICK PICKLED SHALLOTS RECIPE

Quick Pickled Shallots Recipe image

If you're a fan of pickled onions then you must try this pickled shallots recipe! The shallots are sweet and acidic + the recipe comes with addons!

Provided by Isabel

Categories Pickling

Number Of Ingredients 8

Ingredients

6-8 shallots (sliced)
½ cups vinegar (12%)
⅔ cups sugar (or a little bit less maple syrup/honey)
1½ water (or apple cider vinegar)
1 pinch salt
2 cloves garlic
1 tbsp peppercorns
1 tbsp chili

Steps:

Slice the shallots very thinly and put it in a jar. (Add the optional addons as well)
Bring water, vinegar, salt and sugar to a boil in a pot until everything dissolves.
Add the boiling water to the jar.
Let it cool. Stir or shake every now and then.

Nutrition Facts : Calories 687 kcal, Carbohydrate 168 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 67 mg, Fiber 7 g, Sugar 146 g, ServingSize 1 serving

PICKLED SHALLOTS

Pickled Shallots image

These delicious shallots with balsamic vinegar are lightly sweet and taste great with barbecued steak or with cheese and a glass of red wine. Serve hot or cold.

Provided by Julia

Categories Appetizers and Snacks Antipasto Recipes

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

3 tablespoons butter
2 tablespoons liquid honey
1 pound shallots, peeled and quartered
4 sprigs fresh thyme, chopped
salt and pepper to taste
7 tablespoons balsamic vinegar

Steps:

Melt butter in a medium skillet over medium heat; stir in honey and shallots. Season with thyme, salt, and pepper and cook until lightly browned, 2 to 3 minutes. Turn shallots to brown evenly.
Pour balsamic vinegar into the skillet with the shallots. Reduce heat to low and simmer until shallots are soft, about 7 minutes.
Serve warm or store shallots in the refrigerator in a sealed container until chilled.

Nutrition Facts : Calories 235.7 calories, Carbohydrate 38.7 g, Cholesterol 22.9 mg, Fat 9.3 g, Fiber 4.8 g, Protein 4.6 g, SaturatedFat 5.6 g, Sodium 123.4 mg, Sugar 16.1 g

PICKLED PEPPERS WITH SHALLOTS AND THYME

Pickled Peppers With Shallots and Thyme image

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

Ingredients

1/2 lb sweet bell pepper
1/2 lb yellow sweet bell pepper
2 large shallots, thinly sliced
2 cups white 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

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

Pickled Peppers with Shallots and Thyme image

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

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
2 large garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
Pinch of coarse kosher salt

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.

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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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PICKLED PEPPERS WITH SHALLOTS AND THYME RECIPES

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.
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