Pickled Jalapenos
Makes about 1 cups
½ cup white wine vinegar
½ cup water
1 tablespoon sugar
1½ teaspoon kosher salt
1 garlic clove, smashed
5 teaspoons black peppercorns
5 teaspoons coriander seeds
8 ounces jalapeno peppers, thinly sliced
Combine the vinegar, water, sugar, salt, garlic, peppercorns, and coriander seeds in a medium pot. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve. Remove from the heat and stir in the jalapenos. Let stand until slightly cooled, about 15 minutes.
Transfer the jalapenos to a jar and pour in the pickling liquid to cover. Cool to room temperature, about 30 minutes. Cover and refrigerate. Store in the refrigerator for up to 4 weeks.