I’m not gonna lie to you, friends. Sometimes I get in a canning rut. I look at a pile of peppers and think… this is boring. But I need to can. But I know I’m not going to want two gallons of pickled jalapenos. I mean, I love nachos and all but do I love them enough to make two gallons worth of jalapeno pepper toppings? Maybe for football Sunday. But we’re not sports people, per say. We don’t follow the sports balls. Maybe we could invite all of our friends over and have a nacho party. But 1) I don’t think we have enough friends to warrant a nacho party and 2) can adults even haveÂ a nacho party? Maybe if there’s an e-vite. That would be legit. But I digress. Basically, I don’t want a boring old pickled peppers canning recipe. If I’m going to slave over a hot stove for a few hours, it better be worth it. And lemme tell you friends, this here pickled peppers with shallots and thyme is worth it. And it sounds fancy.
These peppers are great on top of pizza, sandwiches, mixed in salads or served at one of your fancy pants parties where there’s a tray just of breads and cheeses. This recipe is from Bon Appetite and although it’s not a canning recipe, I believe you can water bath process your jars.
Here’s What You Need:Â
(makes 1 quart but you can easily double it)
- 1 pound sweet or mild peppers, sliced into 1/4″ rounds (I used our Sweet Italia peppers)
- 2 large shallots, thinly sliced
- 2 cups white wine vinegar (I was out so I used regular white distilled vinegar)
- 1/2 cup sugar
- 3 Tbsp water
- 5 fresh thyme sprigs
- 2 large garlic cloves, thinly sliced
- 1/4 tsp crushed red pepper
- pinch of salt
Here’s What You Do:
In a saucepan, stir together the vinegar, sugar, water, thyme, garlic, salt and red pepper. Bring to a boil over medium heat, making sure the sugar and salt is dissolved.
Meanwhile, get the jars sterilized and place the peppers and shallots in a bowl. Pour the brine over the peppers and shallots, cover and let sit for about 5 mins. Uncover and it it come to room temperature before putting the pepper/brine mixture in jars. Seal with lids and rims. Chill it in the fridge for about 4-10 days.
If you want to go the canning route: pack the peppers and shallots into the sterilized jars and pour the hot brine over the peppers. Seal with lids and rims and process in a water bath for 10 mins.
Look how nice that looks! And not nearly as boring as plain ol’ vinegar/water pickled peppers. These pickled peppers would give even Peter Piper a run for his money!