PICKLED PEPPERS (1 quart)
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4 cups assorted chiles (such as serrano, jalapeno 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
- Cut large chiles into ¼ inch rings. Pierce small chiles 3 or 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 r5 minutes. Pour hot brine over the peppers and seal the jar. Let cool, then refrigerate. Serve within 1 month.
from Bon Appetit Magazine, August, 2011
