pickled jalapeños

Name: Pickled Jalapeños
Prep time: 15 min
Cook time: 15 min
Yield: 1
Cuisine: Mexican
Ingredients: 1 lb. jalapeño peppers; 2 1/2 C. water; 2 1/2 C. white distilled vinegar; 3 Tbs. sugar; 3 Tbs. kosher salt; 2 bay leaves; 2 Tbs. whole coriander seeds; 3 cloves garlic, peeled; 2 Tbs. black peppercorns

(2 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Serve whole, with Mexican dishes, or remove the seeds then chop and use to season any recipe that is improved by a little bit of sweet heat.

(2 ratings)

yield 1 Quart

prep time 15 Min

cook time 15 Min

method Canning/Preserving

Ingredients For pickled jalapeños

1 lb. jalapeño peppers
2 1/2 C. water
2 1/2 C. white distilled vinegar
3 Tbs. sugar
3 Tbs. kosher salt
2 bay leaves
2 Tbs. whole coriander seeds
3 cloves garlic, peeled
2 Tbs. black peppercorns

How To Make pickled jalapeños

1
Pierce each pepper three times with a sharp paring knife and place them in a large glass preserving jar.

2
In a non-reactive saucepan, bring the other ingredients to a boil, reduce heat and simmer for five minutes.
3
Remove from heat and pour the brine over the peppers.
4
Place the lid on the jar and let cool.
5
Once cool, refrigerate for at least a week before using, if possible.
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