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.
http://pattietierney.blogspot.com/2015/12/patties-pickled-padrons-pearls.html