Sometimes I really crave something sour and spicy, and pickled jalapenos always hit the spot. This is a fairly quick recipe if you have the ingredients at home. The only complaint I have is that you have to wait a week or so before they’re really “pickled.” That being said, I cheated and had one the day after…
4 jalapeno peppers, sliced (make sure they’re fresh and firm)
3 pearl onions, peeled and cut in half (optional)
1 carrot, sliced (optional)
1/2 cups water
1/2 cups white vinegar
2 tsp salt (I used sea salt
2 tsp sugar
2 whole bay leaves
2 garlic cloves, sliced
1 tsp whole black peppercorns
1.5 tsp whole coriander seeds
1. Place the jalapenos, onions, and carrots in a large glass jar.
2. In a small saucepan, bring the remaining ingredients to a boil on med-high heat. Turn the heat down to med and simmer for 5 mins.
3. Pour the pickling juice into the glass jar. Let it cool, then cover tightly and refrigerate for at least a week.