Pattie's Pickled Padrons & Pearls

1/2 pound Melissa’s Padron Chiles or Shishito Peppers

 6-8 pearl onions, blanched and peeled

½ cup white wine vinegar

½ cup cider vinegar

¼ - 1/3 cup sugar

2 tablespoons water

3 fresh thyme sprigs

1 large garlic cloves, thinly sliced

Pinch of dried crushed red pepper

Pinch of coarse kosher salt

Place peppers and onions into a medium bowl.

In medium saucepan place vinegars, sugar, water, fresh thyme, garlic, dried peppers, and salt. Bring to a boil over medium heat and allow to simmer until sugar and salt are dissolved. Remove from heat and slowly pour over peppers and onions. Cover bowl with a towel and allow to stand until the mixture reaches room temperature. Transfer to pint-size jars, pressing peppers and onions into liquid to cover into brine.  Screw jar lids on tightly and chill at least 4 hours or up to a week.