Pickled Peppers

   A super great way to preserve some of your summer garden produce.  Store in the fridge and use as needed.  I like to use a wide mouth jar, because it is easier to fill.  Here, I added serrano peppers and sliced jalapeno and a bit of red onion, along with the hot seasoned vinegar.
   Try it with a variety of peppers if you like, and add a few veggies if you want as well, think of giardiniera.

As Always,
ENJOY!

Ingredients

SERVINGS: MAKES 1 QUART

• 4 cups assorted chiles (such as serrano, jalapeño, 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

• Preparation

  • Cut large chiles into 1/4" rings. Pierce small chiles 3-4 times with a skewer. Pack all chiles in a clean 1-qt. jar.
  • 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.
  • Recipe by The Bon Appétit Test Kitchen
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