- 1 pound (450g) fresh jalapeno peppers, washed (see Note)
- 2 1/2 cups (625ml) water
- 2 1/2 cups (625ml) vinegar (I used white distilled vinegar)
- 3 tablespoons sugar
- 3 tablespoons coarse salt, such as kosher
- 2 bay leaves
- 2 tablespoons whole coriander seeds
- 3 cloves garlic, peeled
- 2 tablespoons black peppercorns
1. Stab each pepper three times with a sharp paring knife and place them in a large glass preserving jar.
2. In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes.
3. Remove from heat and pour the brine over the peppers. Place the lid on the jar and let cool. Once cool, refrigerate for at least a week before using, if possible. (You can use them sooner, but Michael says they’re worth the wait.)
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.
Storage: I’ve kept pickles like this for up to a few weeks, under refrigeration, without any problems. But like anything preserved, you should take precautions. If you wish to preserve them longer, you can use these canning instructions and guidelines.
Note: You can use another chile pepper in place of the japeños.