Pickled Peppers

Pickled Peppers

Miz Helen's Kitchen

Ingredients

6 cups sweet peppers,thinly sliced

2 shallots, sliced thin

2 cups white wine vinegar

1 cup water

3 cups garlic, crushed

1/2 cup sugar

1 teaspoon kosher salt

3/4 teaspoon crushed red pepper flakes

Directions

Pour into a sauce pan the vinegar, water, garlic, sugar, salt and pepper flakes, bring the mix to a boil and remove from the heat. Discard the garlic.

Pack the peppers and shallot slices into the hot sterilized jars.

Pour the hot vinegar mix over the peppers and shallots and seal the jars with hot sterilized lids and rings.

Leave the jar on the counter or your window sil for 24 hours without moving around. If your jar and lids were hot enough, the jar lid will ping and it will be sealed and should last for up to 3 months or more. If your jar lid does not ping and seal you will need to refrigerate your jars, and they will keep refrigerated for about 1 month.

Enjoy!