Skip to main content
Epicurious
Bon Appétit

Pickled Peppers with Shallots and Thyme

By Molly Wizenberg

4.4

(4)

Recipe information

  • Yield

    Makes 1 quart

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

Preparation

  1. Step 1

    Place peppers and shallots in medium bowl.

    Step 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.

TagsPickleCondimentBell PepperVegetableShallotThymeHerbs & SpicesSideDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasyMake AheadBon Appétit
Read More
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
Sweet and Spicy Zucchini
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
Marinated Grilled Peppers
Letting just-grilled, still-warm peppers marinate in a bright and punchy vinaigrette allows the flavors to permeate even further.
Green Beans With Tahini Sbagliato
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
Spicy Eggplant Frittata
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Zucchini Butter
Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.
Caramelized Shallots
A buttery white wine glaze makes these an ideal holiday side, but leftovers are just as good on a cheeseboard or sandwich.
SEO Dek: Seared and simmered in white wine and chicken broth, these buttery caramelized shallots are an ideal holiday side dish. Stack the leftovers on a sandwich.
Sweet-and-Spicy Squash With Scallion Oil
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.