One of my most popular posts was the one with the recipe for Quick Bourbon Pickled Jalapenos. So today I am sharing with you my recipe for pickled jalapenos. These jalapenos aren't as sweet as the ones pickled in bourbon, which I like. The bourbon ones reminded me of bread and butter pickles, these are a bit more spicy and tart. So if you happen to have an abundance of jalapenos growing in your garden like we do, then get to pickling them.
Pickled Jalapenos
8 jalapenos, thinly sliced
1/2 cup good quality white wine vinegar
1/2 cup water
1 tablespoon kosher salt
1 1/2 tablespoons black peppercorns
1 tablespoon coriander seed
1/4 teaspoon celery seed
1/4 teaspoon mustard seed
bay leaves
2 garlic cloves, sliced
In a medium saucepan combine the white wine vinegar, water, kosher salt, peppercorns, coriander seed, celery seed, and mustard seed. Bring to a boil over medium-high heat. Remove from heat. Place sliced jalapenos in a medium jar or two small jars. Then place bay leaf in the jar and a few pieces of the garlic. Pour the mixture over the jalapenos and let cool to room temperature. Once cooled screw on a tight fitting lid and refrigerate. These will last in the refrigerator for one year.
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