Name: Pickled Peppers
Total time: 12 h 50 min
Yield: Makes 3 pt.
Ingredients: 12 ounces assorted hot and sweet peppers, sliced (such as jalapeño peppers and sweet mini bell peppers); 2 cups white wine vinegar; ¾ cup white vinegar; ½ large Spanish onion, thinly sliced; 3 garlic cloves, smashed; 1 ½ tablespoons kosher salt; 1 ½ tablespoons granulated sugar; 1 tablespoon black peppercorns; 1 tablespoon coriander seeds; 1 teaspoon dill seeds; 3 bay leaves

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.

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