Pickled Peppers With Shallots & Thyme
10
Servings
Servings
5m PT5M
Prep Time
Prep Time
5m PT5M
Cook Time
Cook Time
10m
Ready In
Ready In
Recipe: #33367
September 19, 2019
"Makes one quart Needs at least 4 hours chilling time but can be kept in fridge for up to 10 days."
Original recipe yields 10 servings
Ingredients
Nutritional
- Serving Size: 1 (113.6 g)
- Calories 64.6
- Total Fat - 0 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 483 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 2.1 g
- Sugars - 12.7 g
- Protein - 0.4 g
- Calcium - 41.7 mg
- Iron - 0.2 mg
- Vitamin C - 7.1 mg
- Thiamin - 0 mg
Step 1
Place peppers and shallots in a bowl.
Step 2
In a saucepan combine next 7 ingredients (vinegar -salt) and bring to a boil over medium heat; stirring to dissolved sugar and salt. Remove from heat and pour over the peppers and shallots; cover bowl and let stand 5 minutes; uncover and let cool to room temperature. Transfer to a quart jar; cover and chill for 4 hours or up to 10 days.
Tips & Variations
No special items needed.
Tags :
Condiments