Ingredients
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 1/4 pounds mixed hot peppers, cut into 1/4-inch rings (seeds removed for less heat, if desired), or left whole (about 6 cups rings or 8 cups whole)
6 cloves garlic, peeled and halved lengthwise
2 teaspoons whole black peppercorns
3 fresh bay leaves
2 cups distilled white vinegar
2 tablespoons sugar
Kosher salt
Preparation
In a small, dry skillet over medium heat, toast cumin and coriander seeds until fragrant and lightly darkened, 2 to 3 minutes.
Pack peppers, garlic, toasted seeds, peppercorns, and bay leaves into a large resealable jar with a lid, or a few smaller jars. In a saucepan, bring vinegar, 1 cup water, sugar, and 1 tablespoon salt to a boil, stirring until salt and sugar have dissolved. Pour over peppers, leaving 1/4 inch space at tops of jars but fully submerging peppers (if they’re not, top off with a 2-to-1-ratio mixture of vinegar and water). Cover and refrigerate at least 3 days and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.
