Pickled Peppers

• 12 ounces assorted hot and sweet peppers, sliced (such as jalapeno peppers and sweet mini bell peppers)
• 2 cups white wine vinegar
• 3/4 cup white vinegar
• 1/2 large Spanish onion, thinly sliced
• 3 garlic cloves, smashed
• 1 1/2 tablespoons kosher salt
• 1 1/2 tablespoons granulated sugar
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 1 teaspoon dill seeds
• 3 bay leaves

1. Divide peppers among 3 (1-pt.) canning jars. Bring white wine vinegar and next 9 ingredients to a boil in a medium saucepan over medium-high heat. Reduce heat to medium, and simmer, stirring occasionally, 5 minutes. Divide hot mixture among jars. Cover with lids; screw on bands. Let stand 30 minutes. Chill 12 hours before serving. Store up to 3 weeks.

sweet peppers, white wine vinegar, white vinegar, spanish onion, garlic, kosher salt, sugar, black peppercorns, coriander seeds, dill seeds, bay leaves

Taken from www.myrecipes.com/recipe/pickled-peppers-0 (may not work)