I came across a recipe for pickled peppers in a recent Bon Appetite magazine and gave it a try. I used jalapenos and Santa Fe Grande peppers from the garden. The brine consisted of distilled white vinegar, garlic, salt, sugar, peppercorns and coriander seeds. After simmering for 5 minutes, it's added to a jar containing the sliced peppers. After they cooled in the fridge, these peppers were smokin' good.