Pickled Pepperoncini Peppers (can or refridgerate)
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- pepperoncini peppers (or banana) to fill a quart sized jar
- 1/4 tsp coriander seeds
- 1/4 tsp peppercorns
- 1 clove garlic or 1/2 tsp minced
- 1 bay leaf
- 1 cup water
- 1 cup cider vinegar or white vinegar (higher acid, better)
- 2 tsp sugar or honey
- 1 Tbsp kosher, pickling, or sea salt

Instructions:
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1. Cut into rings OR if keeping whole, poke 1 or 2 holes in each pepperonicini pepper with a sharp knife before packing them into a
quart sized jar so they don't float.
2. Add the coriander seeds, peppercorns, bay leaf, and garlic to the jar.
3. In a small pot, combine the water, vinegar, sugar or honey, and salt and bring to a boil.
4. Pour the hot vinegar mixture into the jar to cover the peppers.
5. Allow the jar to cool slightly before covering with a lid and refrigerating.
6. The peppers will be ready to eat in 2-4 weeks. Keep stored in refrigerator

Canning variation:
- Replace step 5+6 with below
- Fill jars with 1/4 inch head space
- Wipe jar top clean and add clean canning lid and tighten finger tight
- Process in boiling water 10 minutes (pint or smaller)
- Turn off heat and let cool 5 minutes
- Set on counter overnight (don't tilt or you may break seal) to cool
- Confirm lid is under pressure + remove rim. Good for 18 months in pantry