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 have 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.