-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.