Pickled Peppers With Shallots And Thyme

• 1/2 lb sweet bell pepper
• 1/2 lb yellow sweet bell pepper
• 2 large shallots, thinly sliced
• 2 cups white wine vinegar
• 1/2 cup sugar
• 3 tablespoons water
• 5 fresh thyme sprigs
• 2 large garlic cloves, thinly sliced
• 1/4 teaspoon dried red pepper flakes
• 1 pinch morton's coarse kosher salt

1. Slice peppers crosswise into 1/4 inch rounds, seeded.
2. Separate shallot slices into thin rings.
3. Place peppers and shallots in medium bowl.
4. Mix vinegar and next 6 ingredients in medium saucepan.
5. Bring to boil over medium heat, stirring to dissolve sugar and salt.
6. Remove brine from heat; carefully pour over peppers and shallots.
7. Cover bowl; let sit 5 minutes.
8. Uncover; let cool to room temperature.
9. Transfer to quart-size jar, pressing peppers into brine.
10. Cover; chill at least 4 hours and up to 10 days.

sweet bell pepper, yellow sweet bell pepper, shallots, white wine vinegar, sugar, water, thyme, garlic, red pepper, salt

Taken from www.food.com/recipe/pickled-peppers-with-shallots-and-thyme-388658 (may not work)