Start by gathering all your ingredients. Having everything prepped and ready to go makes a world of difference. It keeps the process smooth and enjoyable. Trust me. There’s nothing worse than fumbling for ingredients mid-recipe.

Wash your Italian and jalapeño peppers. Cut the Italian peppers into rings and slice the jalapeños. Use gloves if you're sensitive to heat. This step might seem simple, but take your time. Consistent cuts help with even cooking.

Now, it’s time for the onion. Thinly slice the yellow onion. The sweetness adds depth to the overall flavor. Halve the garlic cloves. No need for fine dicing; we want those garlic flavors to permeate throughout.

In a medium-sized pot, combine your peppers, sliced onions, halved garlic, filtered water, distilled vinegar, sugar, kosher salt, black peppercorns, coriander seeds, mustard seeds, and bay leaf. Give it a good stir.

Place the pot over medium-high heat. Bring the mixture to a boil while stirring occasionally. The aroma wafts through your kitchen – it's hard not to get excited at this stage!

Once boiling, reduce the heat and let it simmer for about 15 minutes. This allows the flavors to meld beautifully. You want those peppers to soften a bit while retaining some crunch.

After simmering, remove from heat and let it cool. Once cooled, transfer the mixture into a clean, airtight jar or container. This peppers recipe can easily be stored in the fridge for several weeks.