Pickled Jalapeño Peppers

Pickled jalapeños are a favorite of mine. I was able to pick up these lovely colorful jalapeños from the farmers market this weekend, so I decided to do some canning. What I love about this recipe is that you have two options: canning them in a water bath or pickling them and sticking them in the refrigerator. If you're canning the jars, it is best to let them cure for 4-6 weeks, however, you can eat them within a few days. The canned peppers are good for at least a year. If you are pickling them and storing them in the refrigerator, they will last several months. I was able to make 3 pints using a little over a pound of jalapeños. This recipe can also be found at gardengirlrecipes.com.

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Ingredients

1 pound jalapeños

1½ cups + 3 tablespoons white distilled vinegar

1½ cups + 3 tablespoons water

1½ tablespoons sugar

1½ teaspoons salt

1½ teaspoons whole black peppercorns

3/4 teaspoon whole cumin seeds

3/4 teaspoon whole coriander seeds

3 bay leaf

3 whole garlic clove, peeled

Slice the jalapeños into 1/8" rounds.

Combine the vinegar, water, and sugar in a pot and keep warm.

Place ½ teaspoon salt, ½ teaspoon whole black peppercorns, 1/4 teaspoon whole cumin seeds, 1/4 teaspoon whole coriander seeds, 1 bay leaf, and 1 garlic clove inside each pint jar.

Add jalapeño slices, pressing down and packing them in compactly until jars are filled.

Pour the vinegar mixture over the jalapeños leaving 1/2" headspace.

Remove any air bubbles, wipe the rims, add the hot lids/rings, and process in a water bath for 12 minutes. Adjust the time for elevation, if needed. Turn off heat, remove the cover, and leave the jars in the water for 5 additional minutes.