2 lb. mild peppers of your choice
1 cup white vinegar
1 cup water
1/2 cup sugar
1 tbsp. canning or Kosher salt
3 whole garlic cloves, peeled and crushed
1 whole small red cayenne pepper
1-2 whole onion slices
1 tsp. whole peppercorns
1 tsp. coriander seeds

Wash the peppers thoroughly.

In a large pot, combine the vinegar, water, sugar, salt, garlic cloves, onion slices, black peppercorns, and coriander seeds. Stir until the sugar and salt have dissolved. Add the sliced peppers to the pot and bring the mixture to a boil over high heat.

Reduce the heat to medium-low and simmer for 10 minutes, or until the peppers are slightly tender. Poke a small hole in each pepper with the tip of a sharp knife or toothpick to allow the brine to penetrate.

Pack the peppers into sterilized jars, making sure they are fully submerged in the brine. Use a wooden spoon or spatula to press down lightly on the peppers and remove any air bubbles.

Wipe the jar rims clean with a paper towel and seal the jars with sterilized lids and bands. Process the jars in a boiling water bath for 10 minutes to ensure proper preservation. Remove the jars from the water bath and allow them to cool completely before storing in a cool, dark place. Gently remove screw bands before storage.

Submitted by: Belle