Pickled Peppers With Shallots & Thyme

10
Servings
5m
Prep Time
5m
Cook Time
10m
Ready In


"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
OK

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.

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