Pickled Peppers

Name: Pickled Peppers
Ingredients: 12 ounces assorted hot and sweet peppers, sliced (such as jalapeno peppers and sweet mini bell peppers); 2 cups white wine vinegar; 3/4 cup white vinegar; 1/2 large Spanish onion, thinly sliced; 3 garlic cloves, smashed; 1 1/2 tablespoons kosher salt; 1 1/2 tablespoons granulated sugar; 1 tablespoon black peppercorns; 1 tablespoon coriander seeds; 1 teaspoon dill seeds; 3 bay leaves

11 ingredients

1 steps

Ingredients

12 ounces assorted hot and sweet peppers, sliced (such as jalapeno peppers and sweet mini bell peppers)
2 cups white wine vinegar
3/4 cup white vinegar
1/2 large Spanish onion, thinly sliced
3 garlic cloves, smashed
1 1/2 tablespoons kosher salt
1 1/2 tablespoons granulated sugar
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 teaspoon dill seeds
3 bay leaves

Directions

1

Divide peppers among 3 (1-pt.) canning jars. Bring white wine vinegar and next 9 ingredients to a boil in a medium saucepan over medium-high heat. Reduce heat to medium, and simmer, stirring occasionally, 5 minutes. Divide hot mixture among jars. Cover with lids; screw on bands. Let stand 30 minutes. Chill 12 hours before serving. Store up to 3 weeks.