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)

51 Pinches 3 Photos

Russ Myers

Necedah, WI

Updated on Oct 18, 2012

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.

Rate

prep time 15 Min

cook time 15 Min

method Canning/Preserving

yield 1 Quart

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

How To Make pickled jalapeños

Step 1

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

Step 2

In a non-reactive saucepan, bring the other ingredients to a boil, reduce heat and simmer for five minutes.
Step 3

Remove from heat and pour the brine over the peppers.
Step 4

Place the lid on the jar and let cool.
Step 5

Once cool, refrigerate for at least a week before using, if possible.
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