Photo: Hector Sanchez; Styling: Buffy Hargett Miller
We used sweet mini bell peppers and jalapeños, but any variety like serranos, Fresno, Thai, or poblano peppers will also work well.
Makes 3 pt.
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12 ounces assorted hot and sweet peppers, sliced (such as jalapeño peppers and sweet mini bell peppers)
2 cups white wine vinegar
3/4 cup white vinegar
1/2 large Spanish onion, thinly sliced
3 garlic cloves, smashed
1 1/2 tablespoons kosher salt
1 1/2 tablespoons granulated sugar
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 teaspoon dill seeds
3 bay leaves
Hands-on: 15 Minutes
Total: 12 Hours, 50 Minutes
Divide peppers among 3 (1-pt.) canning jars. Bring white wine vinegar and next 9 ingredients to a boil in a medium saucepan over medium-high heat. Reduce heat to medium, and simmer, stirring occasionally, 5 minutes. Divide hot mixture among jars. Cover with lids; screw on bands. Let stand 30 minutes. Chill 12 hours before serving. Store up to 3 weeks.