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Ingredients for Pickled Peppers With Shallots And Thyme
1poundmini sweet peppersor mini bell peppers, sliced crosswise into 1/4-inch-thick rounds, seeded
2largeshallotsthinly sliced, separated into rings
2cupswhite wine vinegar
5thyme sprigsmust be fresh
2large clovesgarlicthinly sliced
1/4teaspooncrushed red pepperI go heavier here, using 2 full teaspoons to get my heat on
1/2teaspoonwhole black peppercorns
pinchcoarse kosher salt
Place prepared peppers and shallots in medium non-reactive bowl. Mix vinegar and next 7 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 (or 2 pint jars), pressing peppers into brine. Cover; chill at least 4 hours and up to 10 days. For best flavor and results, chill for 24 hours before serving.