- 2 cups unseasoned rice vinegar
- 1/2 cup sugar
- 3 tablespoons kosher salt
- 4 Hungarian wax peppers
- 6 Italian frying peppers
- 4 jalapeños, sliced into rings
- Whisk vinegar, sugar, salt, and 1 1/2 cups water in a large glass jar until sugar dissolves. Prick Hungarian wax peppers and Italian frying peppers all over with a cake tester or the point of a sharp paring knife (this helps the brine penetrate the chiles faster). Add both peppers and jalapeños to jar and chill at least 12 hours before using.
- Chiles can be pickled 2 weeks ahead. Keep chilled.