August 22, 2009

Pickled Peppers

At the Deering Oaks Farmers' Market this morning, I started picking out sweet peppers, because I was inspired to make this recipe by a recent article in Bon Appetit. Before I knew it, I had a lot of them! I bought 3 miscellaneous peppers, one Cubanelle pepper (which I just learned is the same thing as a banana pepper! Do you think they're trying to make it sound fancy?), and one hot cherry pepper.

I used rosemary instead of thyme and small onions instead of shallots. I also found that the brine did not cover my peppers in the quart jar by about an inch. So I topped it off with some more vinegar and a shot of water. Can't wait to try these babies!

(photo from Bon Appetit)

Pickled Peppers With Shallots and Thyme*
From Bon Appetit 

1 pound sweet or mild mini bell peppers, sliced crosswise into 1/4-inch-thick rounds, seeded
2 large shallots, thinly sliced, separated into rings
2 cups white wine vinegar
1/2 cup sugar
3 tablespoons water
5 fresh thyme sprigs
2 large garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
Pinch of coarse kosher salt

Place peppers and shallots in medium bowl.

Mix vinegar and next 6 ingredients in medium saucepan. Bring to boil over medium heat, stirring to dissolve sugar and salt. Remove brine from heat; carefully pour over peppers and shallots. Cover bowl; let stand 5 minutes. Uncover; cool to room temperature. Transfer to quart-size jar, pressing peppers into brine. Cover; chill at least 4 hours and up to 10 days.

*Please note that this product is not processed, and therefore, must be refrigerated.