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Categories:Viewed: 26 - Published at: 9 years ago
Ingredients
- 1 lb fresh jalapeno pepper, washed (or another chile pepper)
- 2 12 cups water
- 2 12 cups vinegar
- 3 tablespoons sugar
- 3 tablespoons coarse salt, such as kosher
- 2 bay leaves
- 2 tablespoons whole coriander seeds
- 3 garlic cloves, peeled
- 2 tablespoons black peppercorns
Method
- If using whole peppers, stab each one 3 times with a sharp paring knife and add them to a large glass jar.
- Bring the other ingredients to a boil in a non-reactive saucepan.
- Reduce the heat and simmer for five minutes.
- Remove from heat and pour brine over peppers.
- Place lid on the jar and let cool.
- Once cool, refrigerate for at least a week before using, if possible.
- Notes from David Lebovitz: "Storage: Ive 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 can them using traditional canning methods.
