Pickled Sweet Peppers

• Vegan
• Gluten free

• Produce

  • 2 cloves Garlic
  • 3 Shallots, large
  • 1 lb Sweet peppers, small

• Baking & Spices

  • 1 1/3 tbsp Kosher salt
  • 1/2 tsp Red pepper
  • 5/16 cup Sugar

• Oils & Vinegars

  • 1 1/2 cups White wine vinegar

• Liquids

  • 1/2 cup Water

Found on tasteofthesouthmagazine.com

Description

Ingredients

• 1 pound small sweet peppers, thinly sliced (about 4 cups)
• 3 large shallots, sliced into rings
• 1 1⁄2 cups white wine vinegar
• 1⁄2 cup water
• 2 cloves garlic, smashed
• 1⁄4 cup plus 1 tablespoon sugar
• 1 tablespoon plus 1 teaspoon kosher salt
• 1⁄2 teaspoon crushed red pepper

Directions

• Divide peppers and shallot evenly between jars. Set aside. In a medium saucepan, bring vinegar, 1⁄2 cup water, garlic, sugar, salt, and red pepper to a boil over medium-high heat. Remove from heat; discard garlic. Divide vinegar mixture evenly between jars. Seal jars, and let cool to room temperature. Refrigerate 24 hours or up to 1 month.