Pickled Jalapeños

Russ Myers

By
@Beegee1947

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.


Featured Pinch Tips Video

Comments:

Serves:

1 Quart

Prep:

15 Min

Cook:

15 Min

Method:

Canning/Preserving

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

Directions Step-By-Step

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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican