- Lottie + Doof - http://www.lottieanddoof.com -

Pickled Peppers

After my success with the quick refrigerator pickles [1], I was eager to pickle anything I could get my hands on. I pickled some red onions, which Bryan and I enjoy on everything from salads to quesadillas. Then, I came across this recipe of Molly Wizenberg’s for pickled peppers and immediately went to my farmers market to get some mini bell peppers.

Not only are these beautiful with their layers of color, they are delicious. And useful in a variety of situations to top everything from pizza to sandwiches. They are even good on their own as a first course with some bread and cheese. I tried to pick out a nice color assortment so the jars would look beautiful but these would be just as good if you could only find one color. If your peppers are larger, you can cut the rings in half and pickle them as strips.

As summer is coming to a close and autumn quickly approaches, preservation is on my mind. While these quick pickles only keep for a week or two, with proper canning you can extend the harvest. Even without proper canning, things can be frozen or dried. I’ll be trying my hand at drying my own herbs. I hope you’re thinking about how to hold on to some of the late-summer bounty for cold days to come.

Pickled Peppers (adapted from Molly Wizenberg [2])

  • 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
  • 1/3 cup sugar
  • 1/4 cup 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 a medium bowl.
Mix vinegar and remaining 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.