Step 1

Slice the mini sweet peppers and shallots into rings. Separate the shallot slices into rings.

Step 2

Combine the pepper and shallot slices and divide them evenly between two clean pint jars.

Step 3

Add the remaining ingredients to a medium saucepan and bring the mixture to a boil. Cook until all the sugar is dissolved.

Step 4

Pour the hot mixture evenly over the peppers and shallots.

Step 5

Close jars with seals and rings.

Step 6

Allow filled jars to stand at room temperature for 24 hours. Then refrigerate for an additional 24 hours before use.

Step 7

Keeps up to one month in refrigerator.