Pickled Peppers

These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.

Ingredients:
4 cups assorted peppers (such as this week’s Basque and Bell peppers, plus other favorite varieties!)
1½ cups distilled white vinegar
3 garlic cloves
2 tablespoons black peppercorns
2 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons coriander seeds

Method:
1. Stem peppers and, leaving seeds, cut into ¼-inch rings, then pack in a clean 1 quart jar.

2. Bring vinegar, all remaining ingredients, and 1½ cups water to a boil in a medium saucepan. Reduce heat to medium and simmer for 5 minutes. Pour hot brine over peppers; seal jar. Let cool, then refrigerate. Serve within 1 month.