Pickled Peppers With Shallots And Thyme Recipes

Steps:

• Slice peppers crosswise into 1/4 inch rounds, seeded.
• Separate shallot slices into thin rings.
• 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 sit 5 minutes.
• Uncover; let cool to room temperature.
• Transfer to quart-size jar, pressing peppers into brine.
• Cover; chill at least 4 hours and up to 10 days.

Steps:

• Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
• Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
• Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

Steps:

• In a small, dry skillet over medium heat, toast cumin and coriander seeds until fragrant and lightly darkened, 2 to 3 minutes.
• Pack peppers, garlic, toasted seeds, peppercorns, and bay leaves into a large resealable jar with a lid, or a few smaller jars. In a saucepan, bring vinegar, 1 cup water, sugar, and 1 tablespoon salt to a boil, stirring until salt and sugar have dissolved. Pour over peppers, leaving 1/4 inch space at tops of jars but fully submerging peppers (if they're not, top off with a 2-to-1-ratio mixture of vinegar and water). Cover and refrigerate at least 3 days and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.