Pickled Peppers with Shallots and Thyme

These pickled peppers are great as a pizza topping or served with bread and cheese. They will be on the menu at the restaurant Molly Wizenberg discusses opening in her Cooking Life column.

MAKES 1 QUART

Recipe by Molly Wizenberg

Photograph by Elinor Carucci

Bon Appetit Magazine September 2009

Ingredients

• 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

Preparation

• 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.

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet