Pickling is pretty new for me. I love the bright flavors that come from pickled veggies and if its spicy, so much the better. I decided to go with a quick vinegar pickle for these, something with traditional pickling spices and some sweetness to round out the heat. I used a variety called Floral peppers but you can use any of the small hot or even sweet peppers for a pickle - jalapeno, banana pepper, anaheim, serrano - use what you like or experiment with something new.
Pickled Hot Peppers
1/2 lb hot pepper of your choosing (or sweet if you prefer)
1 1/4 cups water
1 1/4 cups organic distilled white vinegar (see note)
1 1/2 Tbsp cane sugar
1 1/2 Tbsp coarse salt
2 bay leaves
1 Tbsp whole coriander seed
1 Tbsp black peppercorn
2 cloves garlic, peeled
Add all of the ingredients to a pot except for the peppers. Bring to a boil and simmer for 10 minutes. While that is boiling, slice the peppers into rounds, as thick or thin as you like, and put them into a glass canning jar. When the boiling mixture is ready, strain and pour over the peppers until the jar is full. Make sure there aren't air bubbles by stirring the peppers a little bit. Top off and screw on the air tight lid. Leave on the counter for 24 hours then refrigerate. These are best used within a few weeks.
Try them on sandwiches, salads, mixed into hummus or egg salad. Try them on pizza, in a bloody mary, or any dish that could use a kick.
Note: White vinegar is typically made from corn, which if it isn't organic, is likely to be gmo.