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Refrigerator Jalapeno Pickles

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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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