Categories: Sides

Ingredients

• 1 lb. small sweet pepper, thinly sliced
• 3 large shallots, sliced into rings
• 1 1/2 cups white wine vinegar
• 1/2 cup water
• 2 garlic cloves, smashed
• 1/4 cup plus 1 tbsp. sugar
• 1 tbsp. plus 1 tsp. kosher salt
• 1/2 tsp crushed red pepper

Directions

1. Divide peppers and shallot evenly between jars. Set aside.

2. 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 temp.

3. Refrigerate 24 hours or up to 1 month.

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