Pickled Peppers
['4 cups assorted chiles (such as serrano, jalapeƱo, and Thai)', '1 1/2 cups distilled white vinegar', '3 garlic cloves', '2 tablespoons black peppercorns', '2 tablespoons kosher salt', '2 tablespoons sugar', '2 tablespoons coriander seeds']
Cut large chiles into 1/4 inch rings. Pierce small chiles 3-4 times with a skewer. Pack all chiles in a clean 1-quart jar.
Bring vinegar, all remaining ingredients, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat to medium and simmer for 5 minutes. Pour hot brine over peppers; seal jar. Let cool, then refrigerate. Serve within 1 month.
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