Slice the mini sweet peppers and shallots into rings. Separate the shallot slices into rings.
Combine the pepper and shallot slices and divide them evenly between two clean pint jars.
Add the remaining ingredients to a medium saucepan and bring the mixture to a boil. Cook until all the sugar is dissolved.
Pour the hot mixture evenly over the peppers and shallots.
Close jars with seals and rings.
Allow filled jars to stand at room temperature for 24 hours. Then refrigerate for an additional 24 hours before use.
Keeps up to one month in refrigerator.
Although it's possible to make this recipe with large bell peppers cut into dice, I really recommend using the mini peppers available in most grocery stores.
I strongly encourage you to use shallots in this even though sweet onions might substitute fairly well; there's nothing that quite takes the place of shallots.
White wine vinegar's lighter, more mellow taste is a must for this recipe; don't use plain white vinegar or cider vinegar.
Try the ½ teaspoon of red pepper flakes called for first and then adjust up or down according to your taste)
Don't be afraid to really press the veggies down into the jars. They'll shrink more than you might think when you pour the hot pickling solution over them.Note: this is not a “canning” recipe since the jars are not processed in a canner to create a seal. Even though you may hear a pop from the seals as the jars cool, it is not a complete seal and this recipe is not safe for shelf storage. Refrigerated storage is required.