Pickled Peppers With Shallots And Thyme - cooking recipe

Ingredients

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

Preparation

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