Ingredients

The following ingredients have 2 Servings
  • 1 pound mini sweet peppers (sliced thinly)
  • 2 large shallots (sliced into rings)
  • 1 ½ cups white wine vinegar
  • ½ cup water
  • 5 tablespoons sugar (or equivalent sugar substitute)
  • 3 teaspoons kosher salt
  • ½ teaspoon crushed red pepper flakes

Instruction

  • Slice the mini sweet peppers and shallots into rings. Separate the shallot slices into rings.
  • Combine the pepper and shallot slices and divide them evenly between two clean pint jars.
  • Add the remaining ingredients to a medium saucepan and bring the mixture to a boil. Cook until all the sugar is dissolved.
  • Pour the hot mixture evenly over the peppers and shallots.
  • Close jars with seals and rings.
  • Allow filled jars to stand at room temperature for 24 hours. Then refrigerate for an additional 24 hours before use.
  • Keeps up to one month in refrigerator.