Pickled Peppers with Thyme and Shallots


Rating: 3.45 / 5.00 (11 Votes)


Total time: 1 hour

Servings: 1.0 (servings)

For the peppers:








For the brew:






Instructions:

For the pickled peppers with thyme and shallots, first remove the core from the peppers and place them skin side up on a baking tray. Roast in the oven with the top heat or grill function until the skin starts to blister. In the meantime, peel and separate the shallots (or finely dice according to taste).

Then place the peppers in sealable plastic bags and let sit for 15 minutes. Then marinate the peppers with lemon juice, garlic, shallots, salt and sugar preferably overnight in the refrigerator.

The next day, remove the peppers from the marinade and place them in a sterilized jar. Heat the lemon juice with the olive oil to 80 °C, finely puree it and then add the thyme and bay leaves. Pour the broth over the peppers. Keep the pickled peppers with thyme and shallots well sealed.

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