Categories: Snacks

Ingredients

• 3 cups thinly sliced seeded mini tricolor sweet peppers
• 1/4 cup thinly sliced seeded jalapenos
• 1/4 cup thinly sliced seeded serrano peppers
• 2 large shallots, thinly sliced
• 1 1/2 cups white wine vinegar
• 1/2 cup water
• 2 garlic cloves, smashed
• 7 tbsp sugar
• 4 tsp kosher salt

Directions

1. Place peppers and shallot in a 1-quart glass canning jar.

2. In a medium saucepan, bring vinegar and all remaining ingredients to a boil over medium-high heat, stirring until sugar is dissolved. Add vinegar mixture to jar. Seal jar, and let cool to room temp. Refrigerate for at least 24 hours before serving or for up to 2 weeks.

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