Pickled Peppers With Shallots And Thyme Recipes

PICKLED PEPPERS WITH SHALLOTS AND THYME

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.

PINK PEPPER PICKLED SHALLOTS

Steps:

• Peel and trim the shallots. You can do this with a small, sharp knife, or, if they're hard to peel, briefly boil the shallots, then immediately plunge into cold water before peeling.
• Tip the salt, vinegar, sugar, peppercorns, bay leaves and 250ml water into a pan over a low heat and cook until the sugar has dissolved and the mixture is steaming. Add the shallots and continue to simmer for 3-4 mins, but don't let it boil.
• Remove the shallots using a slotted spoon and divide between three sterilised jars (see tip, below), leaving a 1cm gap at the top of each. Tip the vinegar mixture into a jug, and pour over the shallots so they're fully covered. Seal the jars and gently tap or shake to make sure any air goes to the top. Store in a cool, dark place for three weeks before opening. Once opened, store in the fridge.

PICKLED HOT PEPPERS

Steps:

• Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
• Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
• Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.