We used sweet mini bell peppers and jalapeños, but any variety like serranos, Fresno, Thai, or poblano peppers will also work well.
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
How to Make It
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.
Andrew Michael Italian Kitchen and Hog & Hominy, East Memphis, TN