Commander's Pickled Peppers

• 1 cup vinegar, cane
• 12 cup white sugar
• 2 tablespoons shallots, sliced (approximately 1)
• 8 garlic cloves, chopped
• 1 12 tablespoons kosher salt
• 2 teaspoons coriander seeds, whole
• 2 cups water
• 1 12 lbs banana peppers (other sweet peppers OK, large ones)
• 2 ounces cayenne (other hot peppers OK)

1. Sterilize 2 mason jars.
2. Combine first 7 ingredients and bring to a boil in a large saucepan.
3. Cut 2 slits in each pepper and arrange in jars.
4. Pour hot liquid into jars.
5. Tap each jar lightly to ensure pickling liquid gets into all the peppers.
6. Place lids loosely on jars and process for 15 minutes in a boiling water bath.
7. Tighten lids and let cool.
8. Check seal.
9. Allow 2 weeks to cure before eating.

vinegar, white sugar, shallots, garlic, kosher salt, coriander seeds, water, banana peppers, cayenne

Taken from www.food.com/recipe/commanders-pickled-peppers-368689 (may not work)