Ingredients

• 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

Instructions

1. 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.
2. Chiles can be pickled 2 weeks ahead. Keep chilled.