Monday, September 14, 2009

pickled peppers

Right now at our house we have an abundance of tomatoes and peppers. Both of which we love!

I found this recipe in the September issue of Bon Appetit, and we've made it a few times already. These peppers are great, and can be used as a topping for pizza, pasta, or just as a snack with some cheese and crusty bread.

Pickled Peppers with Shallots and Thyme
makes 1 quart

1 pound sweet or mini mild bell peppers, sliced into 1/4 thick rounds, seeded (I think you can experiment with all types of peppers here)
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 garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
pinch of kosher salt

Place peppers and shallots in medium bowl.

Mix vinegar and next 6 ingredients in medium saucepan. Bring to a 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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