Here is an irresistible, colorful condiment that adds tangy and bright flavor and crisp texture. A perfect addition to your favorite meals, Quick Pickled Sweet Mini Peppers & Shallots are small-batch pickled vegetables that are ready in about 30 minutes.
Combine sweet mini peppers with shallots, garlic, and a collection of whole spices in white balsamic vinegar pickling liquid. These sweet and tangy pickled vegetables are a delicious way to enhance the flavor of sandwiches, tacos, salads, egg dishes, or avocado toast. They are a great addition to charcuterie or boards.
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What are Quick Pickles?
Pickling is one of the oldest ways to preserve vegetables, is thought to have started in Mesopotamia. By submerging vegetables in an acidic brine or vinegar, their shelf life is extended for later use.
For extended preservation, vegetables are canned using a boiling water bath. These jars of pickles are shelf stable and do not require refrigeration.
Creat quick pickles by pouring a hot vinegar brine over the prepared vegetables and spices in a glass jar. This type of pickle is not pasteurized, so it needs refrigeration. As a result, they are sometimes known as refrigerator pickles. The soaked vegetables are "raw" and crunchy with a snap when you bite into them.
Why You Will Love This Recipe
Fast - The recipe is ready in 30 minutes.
Versatile Condiment - There are many used for the pickled peppers and shallots. They add interesting flavor to many meals.
Very Customizable - You determine the spice level. If you prefer a hint of heat, add more pepper flakes. Are the pickles too sweet? Add less sugar.
These bright and tangy pickles are a delicious way to add flavor. Try them on this delicious sandwich - https://tenpoundcakecompany.com/roast-beef-picnic-sandwich/
Pickled peppers & shallots add a punch of flavor!
These bright and tangy pickles are a delicious way to add flavor. Try them on this delicious Roast Beef Picnic Sandwich!
Quick Pickling Tips
- Select fresh mini peppers and shallots without mold or soft spots.
- Wash a glass jar with hot, soapy water. It is best to use glass - it doesn't absorb odors like plastic.
- Thoroughly rinse the fresh peppers in cold water.
- Use a vinegar with an acidity between 4 % and 6%. The balsamic vinegar used in this recipe has 5% acidity.
- The whole spices used should be fresh. If you use powdered spices, the brine will be cloudy.
- Don't use sprouting garlic. It will turn blue in the brine.
- Use granulated sugar. Corn syrup or honey can give off flavors.
Ingredients
- vegetables - mini bell peppers, shallots, garlic cloves, fresh dill
- brine - white balsamic vinegar, granulated sugar
- pickling spice - fennel seed, mustard seed, whole black peppercorns, crushed red pepper flakes, kosher salt
Step-by-Step Pickling instructions
This easy recipe has simple and straightforward instructions. You will have pickled vegetables in about 30 minutes.
Before starting the recipe, wash a 1-quart glass jar in hot soapy water and rinse well.
Combine the Brine
It helps to create the brine first. Prepare the vegetables as the brine simmers on the stove.
- In a small saucepan, add the white balsamic vinegar, water, granulated sugar, fennel seeds, mustard seeds, black peppercorns, red pepper flakes, and kosher salt.
- Over medium heat, stir the brine to help dissolve the sugar.
- Once the vinegar mix comes to a simmer, small bubbles will appear along the sides of the pan.
- Continue to gently simmer the mix for 10 minutes.
Prep the Vegetables
Start the vegetable prep by giving the peppers a good rinse in cold water.
- Remove the stem end from the peppers. With a small paring knife, remove the interior ribs and the seeds by cutting as you rotate the pepper.
- Cut the peppers into small rings, ¼-inch thick.
- Remove the papery skin from the shallots. Cut off the stem end of the shallots and continue to make ¼-inch slices. Dispose of the shallot root end. Separate the slices into separate rings.
- Thinly slice the garlic.
- Roughly chop the fresh dill.
- Place the vegetables - pepper and shallot rings, garlic, and dill - in a bowl. Toss everything together to distribute the garlic and dill.
- Place the vegetables in the prepared glass jar.
Create Pickled Peppers & Shallots
- The quart jar may not fit all the peppers and shallots. There should be ½-inch of space between the vegetables and the top of the jar. Add the hot brine to the jar. The vegetables will start to sink in the jar, creating more room at the top. Add more peppers and shallots to the jar making sure to leave ½-inch of space.
- Continue this process until all the vegetables have been added to the jar.
- Let the quick pickled peppers and shallots rest in the brine for 15 minutes .
- The peppers have many uses - in salads, sandwiches, charcuterie boards, egg dishes, or tacos. Any time you want a sweet and tangy crunch, add some peppers and shallots for a punch of flavor!
Storage
Store the quick pickled peppers and shallots in the refrigeration. They have a shelf life of 3-4 weeks.
FAQ's
Yes. Use apple cider vinegar as a substitute since it has a similar sweetness. If you use white vinegar, add more granulated sugar for additional sweetness.
Add more red pepper flakes to increase the level of spice in the brine.
Absolutey. Pickled red onions which have a lovely color.
Quick pickled peppers can add a wow factor. Try them -
on hot dogs
as pizza toppings
for burger night
Transform Your Meal
Transform your meal with these sweet and tangy Quick Pickled Mini Sweet Peppers & Shallots. Pile them high on your hot dog. Add some tang to your cheeseburger. Is it taco night? Some spicy pickled peppers are a delicious addition to your favorite tacos and burritos.
With just a few ingredients, you can transform vegetables into a versatile condiment with a crunchy texture and punchy flavor. Give this recipe a try - you will find many ways to use these tasty pickles!
Recipe
Quick Pickled Sweet Mini Peppers & Shallots
Equipment
- 1 cutting board
- 1 knife
- 1 paring knife
- 1 medium bowl
- 1 quart-sized glass jar
- 1 small saucepan
Ingredients
- 1 pound mini bell peppers (441 grams/4 cups sliced)
- 3 shallots (4.4 ounces/123 grams/1 ½ cup sliced)
- 2 tablespoons garlic cloves, thinly sliced (2 large cloves)
- 1½ tablspoons fresh dill, chopped
- 1 ¾ cups white balsamic vinegar (400 ml)
- ¼ cup water (60 ml)
- ¼ cup sugar (4 tablespoons/1.9 ounces/53 grams)
- 1 teaspoon kosher salt
- 1 teaspoon fennel seed
- 1 teaspoon mustard seed
- ½ teaspoon black peppercorns
- ⅛ teaspoon crushed red pepper flakes
Instructions
- Wash a quart-sized glass jar in hot soapy water. Rinse well in cool water.
Combine the Brine
- In a small saucepan, add the white balsamic vinegar, water, sugar, fennel seeds, mustard seeds, black peppercorns, red pepper flakes, and salt.
- Over medium heat, bring the vinegar mix to a gentle simmer. Stir the brine to dissolve the sugar.
- Once the vinegar mix comes to a simmer, small bubbles will appear along the sides of the pan. Continue cooking the vinegar at a slow simmer for 10 minutes.
Prepare Vegetables
- Give the peppers a good rinse in cold water.
- Cut the stem end of the mini bell peppers off. Remove seeds and large ribs by rotating a paring knife inside the pepper.
- Cut each pepper into rings, ¼-inch thick.
- Peel the shallots and cut into ¼-inch slices from the stem end. Dispose of the shallot root end. Separate the slices into individual shallot rings.
- Thinly slice the garlic.
- Rough chop the fresh dill.
- In a medium bowl, combine the pepper rings, shallots, garlic, and chopped dill. Toss to distribute the ingredients equally.
Create Pickled Peppers & Shallots
- Add the combined vegetables to the glass jar. There should be ½-inch of space between the vegetables and the top of the jar.
- The quart jar may not fit all the vegetables. When the hot brine is poured into the jar, the peppers and shallots will start to soften. The contents of the jar will start to sink, allowing more room at the top to add more pepper and shallot rings. Make sure to maintain ½-inch of space at the top. Continue until all the vegetables have been added.
- Pour the hot brine into the glass jar, over the peppers and shallots.
- Let the pickled peppers and shallots come to room temperature, in about 15 minutes. The peppers will start to get softer and somewhat collapse in the jar.
- Use the pickled peppers as a condiment for sandwiches or burgers. You can add them to salads for a little zest. Eat them as a snack.
Notes
on hot dogs
as pizza toppings
for burger night
Nutrition
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