Author Adapted by Pam - For the Love of Cooking / Original by Farm & Larder
Equipment
Nonreactive Saucepan
Glass jar
Ingredients
¾cupvinegar
¾cupwater
1tbspkosher salt
1tbspsugar
1tspblack peppercorns
1tspcoriander seeds
1½cupssweet Italian peppers, sliced into rings**I used 5 Jimmy Nardello sweet Italian peppers
¼cupjalapeno, sliced into rings**I used 2 jalapenos
¼yellow onion, sliced thinly
3cloves of garlic, halved
Instructions
Bring the vinegar, water, salt, sugar, peppercorns, and coriander seeds to a simmer in a nonreactive saucepan over medium-high heat, for about 4-5 minutes.
While the brine simmers, stem the peppers, leaving seeds, cut them into 1/4-inch rings, then stuff them into a clean 16 oz sized jar along with the onion slices and garlic pieces.
Pour the hot brine over the peppers; seal the jar. Let cool, then refrigerate for a couple of days before serving. Enjoy.