Pickled Shallots

Name: Pickled Shallots
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 cups red 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

9 ingredients

1 steps

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 cups red 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

Directions

1

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.