Pickled Peppers With Shallots And Thyme

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1/2 lb sweet bell pepper
• 1/2 lb yellow sweet bell pepper
• 2 large shallots, thinly sliced
• 2 cups wine vinegar
• 1/2 cup sugar
• 3 tablespoons water
• 5 fresh thyme sprigs
• 2 large garlic cloves, thinly sliced
• 1/4 teaspoon dried red pepper flakes
• 1 pinch morton's coarse kosher salt

Recipe

• 1 slice peppers crosswise into 1/4 inch rounds, seeded.
• 2 separate shallot slices into thin rings.
• 3 place peppers and shallots in medium bowl.
• 4 mix vinegar and next 6 ingredients in medium saucepan.
• 5 bring to boil over medium heat, stirring to dissolve sugar and salt.
• 6 remove brine from heat; carefully pour over peppers and shallots.
• 7 cover bowl; let sit 5 minutes.
• 8 uncover; let cool to room temperature.
• 9 transfer to quart-size jar, pressing peppers into brine.
• 10 cover; chill at least 4 hours and up to 10 days.