Modified from Blessings Overflowing
small peppers (we used pepperoncinis, jalapenos and serranos)
1 coriander seed
1/2 clove of garlic
1/2 bay leaf
1/2 cup water
1/3 cup vinegar
1 tsp sugar
1 1/2 tsp canning salt
Poke a few holes in each pepper and place into pint canning jar. Add coriander, peppercorn, bay leaf and garlic to jar.
Combine water, vinegar, sugar and salt to pot and bring to a boil. So I did a couple at a time and just multiplied here.
Pour over peppers. You can either refrigerate for 2-4 weeks and then eat or process them for 10 minutes in a water bath canner and then you can keep them in the shelf until ready to eat.
Makes 1 pint.