This quick refrigerator pickled pepperoncini recipe is the best way to preserve a surplus of peppers this summer!

Poke a small whole into each pepper & fill a mason jar most of the way full before adding –coriander seeds, peppercorns, bay leaf, & garlic to the jar

–In a small pot, bring the water, vinegar, sugar or honey, & salt to a boil 

Pour the hot vinegar mixture into the jar to cover the peppers

Refrigerate covered for  2-4 weeks before enjoying!