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2 1/2 C. white distilled vinegar
2 Tbs. whole coriander seeds
Pierce each pepper three times with a sharp paring knife and place them in a large glass preserving jar.
In a non-reactive saucepan, bring the other ingredients to a boil, reduce heat and simmer for five minutes.
Remove from heat and pour the brine over the peppers.
Place the lid on the jar and let cool.
Once cool, refrigerate for at least a week before using, if possible.