INGREDIENTS
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12 ounces assorted hot and sweet peppers, sliced (such as jalapeño peppers and sweet mini bell peppers)
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2 cups white wine vinegar
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3/4 cup white vinegar
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1/2 large Spanish onion, thinly sliced
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3 garlic cloves, smashed
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1 1/2 tablespoons kosher salt
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1 1/2 tablespoons granulated sugar
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1 tablespoon black peppercorns
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1 tablespoon coriander seeds
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1 teaspoon dill seeds
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3 bay leaves