Pickled Peppers

1 pound fresh jalapeno, italian peppers or sweet peppers, washed
2 1/2 cups water
2 1/2 cups vinegar (I used white distilled vinegar, it is definitely pucker-y, next time I might try cider)
3 tablespoons sugar
3 tablespoons coarse salt, such as kosher
2 bay leaves
2 tablespoons whole coriander seeds
3 cloves garlic, peeled
2 tablespoons black peppercorns


1. Stab each pepper several times with a sharp paring knife or cut into slices and place them in a large glass preserving jar.

2. In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes.

3. Remove from heat and pour the brine over the peppers. Place the lid on the jar and let cool. Once cool, refrigerate for at least a week before using, if possible.