One of the best things about these jalapeños is that they will keep in the fridge for up to a year, but I made them about a month ago and we’ve burned through about half already. I really had no idea pickling could be as easy as boiling a few ingredients together, throwing in some spices, slicing up some jalapeños and combining everything in a jar. I predict that pickled jalapenos will become a staple condiment in my fridge for a long time!
Just throw some vinegar, water, salt, celery seed, coriander seeds and peppercorns together in a pot and bring to a boil.
Put the sliced jalapenos, garlic and bay leaf into a glass jar.
Pour in the liquid, let it sit in the fridge for a week, and the before and after will look something like this:
Now just start throwing these spicy beauties on tacos, pizza, sandwiches, nachos, salads, etc., etc., etc!
Forgive the Iphone pictures…I don’t always take the time to take a decent shot. Sometimes a girl just wants to eat!
Love these as part of an amazing taco spread!
Pickled Jalpeño Recipe
3/4 cup white vinegar
3/4 cup water
1 tbsp coarse sea salt
Pinch celery seed
1 tsp coriander seeds
1 tsp black peppercorns
8 large jalapeños, thinly sliced
1 bay leaf
1 garlic clove, thinly sliced
- Combine the vinegar, water, salt, celery seed, coriander seeds, and peppercorns in a small saucepan over high heat, bring to a boil, and turn off the heat. Meanwhile, pack an empty glass jar with the jalapeños and stuff the bay leaf and the garlic slices in and among the peppers.
- Pour the vinegar mixture over the jalapeños, being sure to get all the seeds into the mix. The liquid should completely cover the peppers.
- Let the jar cool to room temperature, then tightly screw the lid and stash the jar in the fridge. The peppers are good to go after a week, but they keep up to a year in the refrigerator!
From: It’s All Good