Pickled Jalapenos
Super easy to make! Having a jar of these stashed in your fridge will always give you the choice to add that extra kick of spiciness to sandwiches, burgers, Mexican dishes, or eggs!
Ingredients
- 8-10 jalapeno peppers stem removed, sliced
- 4 cloves garlic, whole and peeled
- 2 Tablespoons coriander seeds 1 for each pint jar
- 2 Tablespoons black peppercorns 1 for each pint jar
- ½ medium onion sliced thin
- 3 cups white vinegar
- ¼ cup salt
- 1 pint-size glass canning jars
Instructions
- Put the vinegar and salt in a saucepan. Bring to a boil while you cut and layer the vegetables and spices into the jars.
- Starting with the sliced onion, put a layer in the bottom of two pint jars. Add sliced jalapenos to the halfway point. Add a clove of garlic. Add ½ Tablespoon of coriander seeds and peppercorns to each jar. Add another layer of onion, then finish with sliced jalapenos, another clove of garlic, and the rest of the spices.
- Pour half of the hot vinegar-salt mixture over the first jar, covering the peppers. Pour the other half over the other jar. Allow to cool before storing in the refridgerator.
- Bon Appétit!
Notes
I make these peppers in pint jars because I find it easier to store them in the fridge than a quart jar. So I divide the ingredients equally between the jars. However, if you prefer a quart jar, you can just layer all the ingredients in and pour the vinegar mixture over. Easy peasy.