I really, honestly made this recipe because I think it is gorgeous. A beautiful jar of floating colorful pepper rings combined with slivers of shallot and garlic. The original recipe uses mild bell peppers, I used a variety pack of spicy peppers that was around the grocery store for Cinco de Mayo. Again, I went for pretty and these pepper are definitely to spicy for my taste, but I am kind of a wimp. I rip up my pepper rings and spread the tiny pieces over my plate. My favorite part is the shallots, pickled and spruced up with just a touch of heat from the surrounding peppers. But for those who love the heat, these pickled peppers are divine. They were liberally sprinkled over fish tacos on Cinco de Mayo and would be a great addition to a Vietnamese rice noodle salad, slice of pizza, mountain-high nachos and much, much more. This jar could be the centerpiece of almost any dinner table, or there could be many small jars of varying degrees of spice. Or for the wimpy end of the table and one for the those who love the burn.Pickled Peppers with Shallots adapted from Molly Wizenberg and Bon Appetit
1 pound mini peppers (mild bells or a spicy blend), sliced crosswise into 1/4-inch rings, seeded
2 shallots, thinly sliced
2 cups distilled vinegar
1/2 cup sugar
3 tablespoons water
2 large garlic cloves, thinly sliced
Pinch of coarse kosher salt
1. Place peppers and shallots in a medium bowl.
2. Mix vinegar and next 4 ingredients in medium saucepan. Bring to a boil over medium het, stirring to dissolve sugar and salt.
3. Remove brine from heat; carefully pour over peppers and shallots. Cover bowl; let stand 5 minutes.
4. Uncover; cool to room temperature.
5. Transfer to a quart-size jar, pressing peppers into brine. Cover; chill at least 4 hours and up to 10 days.