Ingredients
7 cups white-wine or champagne vinegar
7 bay leaves
3/4 teaspoon whole black peppercorns
3/4 teaspoon whole coriander seeds
1 whole cinnamon stick (3 inches)
3 tablespoons sugar
2 tablespoons coarse salt
11 to 12 Hungarian Wax chiles, washed and dried
Preparation
Place all the ingredients except the chiles in a large saucepan. Bring to a boil. Remove from heat. Divide chiles among airtight, glass containers. Pour hot mixture into containers to cover chiles. Let cool completely. Cover, and refrigerate at least 3 days or up to 1 month.
