Pickled Peppers

7 ingredients
2 steps

Ingredients

  • 4 cups assorted chiles (such as serrano, jalapeno, and Thai)
  • 1 1/2 cups distilled white vinegar
  • 3 garlic cloves
  • 2 tablespoons black peppercorns
  • 2 tablespoons kosher salt
  • 2 tablespoons sugar
  • 2 tablespoons coriander seeds

Directions

  1. 1
    Cut large chiles into 1/4 inch rings. Pierce small chiles 3-4 times with a skewer. Pack all chiles in a clean 1-quart jar.
  2. 2
    Bring vinegar, all remaining ingredients, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat to medium and simmer for 5 minutes. Pour hot brine over peppers; seal jar. Let cool, then refrigerate. Serve within 1 month.

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