Ingredients
- 1 Quart of Peppers (we used local Shishitos and Italian Long Hots)
- ¼ teaspoon coriander
- 1 teaspoon whole black peppercorn
- 1 cup water
- 1 cup apple cider vinegar
- 2 teaspoon sugar
- 1 tablespoon kosher salt
- 1 bay leaf
- 1 garlic clove
Directions
Poke pin holes in the peppers
Pack peppers in a sterilized quart jar snug
In a sauce pot place all remaining ingredients and bring to a boil
Strain and immediately pour liquid over peppers to cover
Seal with a lid and let cool
Once opened, refrigerate
And that is that!