-Cut .75 pounds of Shishito peppers into rings (you can leave the seeds in).
-Put the sliced peppers into 2-3 clean pint sized jars.
-In a large saucepan over high heat, bring the following to a boil:
2 cups white vinegar
2 cups water
6 garlic cloves
¼ cup black peppercorns
¼ cup sea salt
¼ cup sugar
2 TBS coriander seed
-Lower the heat to medium high, and let the brine boil for 5 minutes.
-Pour the hot brine over the peppers, put the lid on the jars and let cool to room temperature.
-Once the peppers have cooled place them in the refrigerator.
-Let the peppers sit for a week to let the flavors meld before eating.