Pickled Peppers

By KDHarmon

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 C white wine vinegar
• 1/2 C sugar
• 3 Tbl Water
• 5 fresh thyme sprigs
• 2 large garlic cloves, thinly sliced
• 1/4 tsp dried crushed red pepper
• Pinch of coarse kosher salt

Details

Servings 1

Preparation

Step 1

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.