Ingredients
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1 medium shallot
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1 (12 oz) pkg sliced mixed mini sweet peppers
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1 1/4 cups Nature's Promise Organic Apple Cider Vinegar
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1 tbsp sugar
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2 tsp kosher salt
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2 tbsp chopped fresh parsley
Steps
1
Peel and finely chop the shallot. In a medium, heat-proof bowl, combine the peppers and shallot.
2
In a small saucepan, combine the vinegar, ¾ cup water, sugar, and salt. Heat on high 5 min., until sugar and salt dissolve, stirring occasionally. Remove from heat and pour over peppers and shallots, making sure peppers are covered with liquid.
3
Cover and refrigerate at least 1 hour or up to 1 week. To serve, garnish with parsley.
