Ingredients:

• 4 cups assorted chilies
• 1 ½  cups distilled white vinegar
• 1 ½  cups water
• 3 garlic cloves
• 2 Tablespoons black peppercorns
• 2 Tablespoons salt
• 2 Tablespoons sugar or honey
• 2 Tablespoons coriander or mustard seeds

Directions:

1. Cut chilies into rings and pack in a clean 1 quart jar.

2. Bring vinegar, water and all remaining ingredients to a boil in a medium saucepan.

3. Reduce heat and simmer for 5 minutes. Pour hot brine over peppers; seal jar. Let cool, then refrigerate.

4. Recipe may be adjusted to suit the amount of peppers you want to preserve.

Adapted from “Pickled Peppers” , Bonappetit.com