Pickled Peppers With Shallots And Thyme Food

PICKLED PEPPERS WITH SHALLOTS AND THYME

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.

PICKLED PEPPERS WITH SHALLOTS AND THYME

Steps:

• 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.

ASPARAGUS WITH PROSCIUTTO AND PICKLED SHALLOTS

Steps:

• Put the shallot and mustard seeds in a small bowl. Combine the vinegar, sugar and thyme sprigs in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 1 to 2 minutes. Pour the vinegar mixture over the shallot mixture and stir. Refrigerate 30 minutes.
• Preheat the broiler. Spread the asparagus on a rimmed baking sheet; drizzle with the olive oil and sprinkle with the thyme leaves. Season with 1/2 teaspoon salt and a few grinds of pepper and toss until coated. Broil until crisp-tender and lightly browned in spots, about 4 minutes.
• Transfer the asparagus to a platter. Discard the thyme sprigs from the shallot mixture and spoon over the asparagus. Serve with the prosciutto.

GREEN SALAD WITH PICKLED SHALLOTS

Steps:

• Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet. Bake until toasted, 6 to 7 minutes. Let cool.
• Make the pickled shallot: Combine the vinegar, honey and 3/4 teaspoon salt in a small microwave-safe bowl. Microwave until hot, about 30 seconds. Add the shallot and let sit 15 to 20 minutes.
• Combine the lettuces and radicchio in a large bowl. Remove the shallot from the pickling liquid and add to the salad along with the toasted walnuts. Whisk the sour cream, olive oil and mustard into the pickling liquid; season with pepper. Drizzle over the salad, season with salt and pepper and toss.

PICKLED BANANA PEPPERS

Steps:

• Wash peppers-cut two slits into each pepper and place in a large glass container.
• Dissolve salt in 16 cups water and pour over peppers and then let stand 12-18 hours in a cool place.
• Drain peppers, rinse and drain again.
• In a large stainless or enamel pot combine 2 cups water with the vinegar, sugar, horseradish and garlic.
• Bring to a boil.
• Reduce heat and boil gently, uncovered for 15 minutes.
• At this point every window in your house should be open.
• Remove garlic cloves.
• Pack peppers snugly into a hot jar to within 3/4 inch of top rim.
• Add boiling vinegar mixture to cover peppers leaving 1/2 inch head space.
• Seal and process 15 min in a boiling water bath.
• Cool for 24 hours and check seals.