PICKLED PEPPERS (1 quart)

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

1. 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.

2. 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