A Pack of Pickled Peppers

Yeah, I've in the past always sneered a bit at homemade pickled peppers.  Just didn't like them.  Always trying to be gracious and tasting them with an open mind...they just never did it for me.  Too sweet, too strong, something off in the spices.  But I have always loved pepperoncini since first trying one with a Papa John's pizza delivery.  For a while, I even got hooked on them and bought them by the jar-full.

My half eaten first batch

So, this was my first attempt pickling, well, anything.  And I had the lowest of expectations coupled with a bunch of banana peppers from a friend's garden overflow.  Did some poking around on the web for recipes, and compiled them, threw that away, and put this together from the inspiration.  It came out!  Well!
Must be beginners luck.

Ingredients:
6 banana peppers
3 small-ish garlic cloves
3/4 C distilled white vinegar
1 1/2 C water
1 T black peppercorns (whole)
1 T salt
2 t coriander seeds (whole)
2 t sugar

Method:
Slice and de-seed peppers, about 1/4 inch is ideal for use
Slice each garlic clove into thirds
In a stock pot, place all ingredients except the peppers and the vinegar
Bring to a boil, boil for 4 minutes
Reduce to a simmer, add vinegar
Remove from the burner and cool
Place sliced peppers in a storage container
Pour mixture over the peppers to cover
Let stand for at least 12 hours before serving, the longer, the better

Now you have made your own pickled peppers, the easy way!
Enjoy!  Today I had a delicious sandwich with cucumber slices, pickled peppers a-plenty, and a spread of ranch dressing-Excellent.