Hi friends. I'm back, and I mean it this time. I've been remiss in posting, but I've seriously missed this blog and you guys. And there have been so many culinary creations that went unrecorded, whether through busyness, laziness or just forgetfulness. It's tragic, really. Sigh.
BUT, it's October, my favorite month of year (besides June). The leaves are changing, the weather is cool and crisp (and rainy of late) and now the food is changing. I love roasting, and baking and stewing all the wonderful fall produce. Sweet potatoes! Parsnips! Squashes of all varieties! Things are a bout to get roasty up in here, y'all. However, the recipe I am going to share with you now is not a roasty one, but a sweet, tart and tangy one. Fall is also a great time for pickles and briny treats (although, when ISN'T a good time for those things??).
When I received my September Bon Appetit, I raced through it as always to get to Cooking Life by Molly Wizenburg. I probably mention her to much, but her recipes are always the right combination of simplicity and originality. I recently made her Chana Masala recipe, which is AMAZING. Maybe I should just make all the recipes in her book A Homemade Life... ANYWAY, the September issue contains a recipe from her restaurant, Delancey. These peppers are so incredibly delicious and are very versatile. I eat them on bread, with cheese, with my fingers out of the jar... Molly recommends them as a topping for pizza. Seriously though, you can eat these on ANYTHING. The thyme plant on my balcony is looking pretty bare after all the sprigs I've stolen to make these peppers. Sorry, t.
Pickled Peppers with Shallots and Thyme
Makes 1 Quart
- 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
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.