Ingredients:

• 2 pounds of fresh peppers (choose a variety depending on your heat preference: bell peppers for mild, jalapeños for medium, or hotter varieties for more kick)
• 4 cups of water
• 2 cups of white vinegar
• 2 tablespoons of salt
• 4 cloves of garlic, peeled and sliced
• 1 teaspoon of black peppercorns
• Several sprigs of fresh dill
• 1 teaspoon of mustard seeds
• 1/2 teaspoon of coriander seeds (optional)

Equipment:

• Large pot
• Jars with tight-sealing lids
• Colander
• Tongs

Instructions:

1. Prepare the Peppers: Begin by washing your peppers thoroughly. Slice them into rings or leave them whole, depending on your preference. If you opt for whole peppers, pierce them with a knife to allow the brine to penetrate.

2. Sterilize the Jars: To prevent bacteria growth, it’s crucial to use sterilized jars for pickling. Boil the jars and their lids in a large pot of water for about 10 minutes, then use tongs to remove them and let dry.

3. Make the Brine: In a large pot, combine water, white vinegar, and salt. Bring this mixture to a boil, stirring until the salt dissolves completely.

4. Add Spices and Peppers: To each jar, add garlic slices, peppercorns, dill sprigs, mustard seeds, and coriander seeds if using. Pack the sliced or whole peppers into the jars tightly.

5. Pour the Brine: Carefully pour the hot brine over the peppers in the jars, making sure to cover them completely. Leave about a half-inch of space at the top of each jar.

6. Seal and Store: Close the jars tightly with their lids. Let them cool at room temperature. Once cooled, store them in the refrigerator.

7. Let Them Pickle: For the best flavor, let the peppers pickle in the refrigerator for at least one week before consuming. The longer they sit, the more developed the flavors will be.

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