Ingredients:
• 6 peppers (such as serrano, jalapeño, poblano, and Thai)
• 1 1/2 cups distilled white vinegar
• 1 1/2 cups water
• 3 garlic cloves
• 2 tablespoons black peppercorns
• 2 tablespoons kosher salt
• 2 tablespoons sugar
• 2 tablespoons coriander seeds
Directions:
• Cut large peppers into 1/4 inch rings.
• Pierce small peppers 3-4 times with a skewer.
• Pack all peppers in a clean 1-quart jar.
• Bring vinegar, all remaining ingredients, and 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.
