Pickled Peppers With Shallots & Thyme
Recipe: #33367
September 19, 2019
Categories: 5 Ingredients Or Less, 5-Minute Prep, Gluten-Free, Kosher, Low Cholesterol, Low Fat No Eggs, Non-Dairy, Vegan, Vegetarian, Sugar, Herbs, more
"Makes one quart Needs at least 4 hours chilling time but can be kept in fridge for up to 10 days."
Original is 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 by Step Method
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
No special items needed.
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