This recipe is private

Pickled Jalapeños

2
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.

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Pierce each pepper three times with a sharp paring knife and place them in a large glass preserving jar.
2In a non-reactive saucepan, bring the other ingredients to a boil, reduce heat and simmer for five minutes.
3Remove from heat and pour the brine over the peppers.
4Place the lid on the jar and let cool.
5Once cool, refrigerate for at least a week before using, if possible.

About Pickled Jalapeños

Main Ingredient: Vegetable
Regional Style: Mexican