PICKLED PEPPERS

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Pickled Peppers image

Provided by The Bon Appétit Test Kitchen

Time 15m

Yield Makes 1 quart

Number Of Ingredients 7

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

Steps:

  • 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.
  • 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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