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Jalapeño-Pickled Peppers

['2 cups unseasoned rice vinegar', '1/2 cup sugar', '3 tablespoons kosher salt', '4 Hungarian wax peppers', '6 Italian frying peppers', '4 jalapeños', 'sliced into rings']

Whisk vinegar, sugar, salt, and 1 1/2 cups water in a large glass jar until sugar dissolves. Prick Hungarian wax peppers and Italian frying peppers all over with a cake tester or the point of a sharp paring knife (this helps the brine penetrate the chiles faster). Add both peppers and jalapeños to jar and chill at least 12 hours before using.
Chiles can be pickled 2 weeks ahead. Keep chilled.

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