Refrigerator Jalapeno Pickles
By á-235
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Ingredients
- 2 cups (500 mL) pure white vinegar
- 1 cup (250 mL) water
- 1 tbsp (15 mL) pickling salt
- 1 tbsp (15 mL) sugar
- 1/2 tsp (2 mL) coriander seeds
- 4 cloves garlic, peeled
- 1 small bay leaf
- 14 - 20 jalapeno peppers
Details
Adapted from atcoblueflamekitchen.com
Preparation
Step 1
To prepare pickling liquid, combine all ingredients except jalapeno peppers in a large nonreactive saucepan. Bring to a boil over medium heat. Add jalapeno peppers. Return to a boil. Boil, uncovered, for 5 minutes. Remove from heat and let stand, uncovered, for 45 minutes.
Using a slotted spoon, transfer jalapeno peppers, garlic and bay leaf to a sterilized 1 quart (1 L) jar. Pour pickling liquid over jalapeno pepper mixture. Cover and refrigerate for at least 1 week or up to 6 weeks. Makes 1 quart (1 L).
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