- 1). Wash the jalapenos with cold water and allow them to dry on a cutting board.
- 2). Pour 2-1/2 cups water, 3 cups vinegar, 3 tbsp. sugar and 4 tbsp. salt into a soup or stock pot. Bring to a boil over medium high heat and stir until the sugar and salt have completely dissolved. Reduce the heat to medium and add 2 bay leaves, 2 tbsp. whole coriander seeds, 2 tbsp. black peppercorns and a 1/4 tsp. turmeric. Chop the garlic into small chunks and add it to the pot. Allow this to simmer for five minutes.
- 3). Leave your peppers whole and pierce their sides three to four times or slice the peppers into 1/8 thick rounds. Stuff the jalapenos into storage jars and leave about 1/2 of head space.
- 4). Pour the hot liquid into the jars containing the jalapenos, screw on their lids and allow the jars to cool before placing them in the fridge. Let the jalapenos marinade for at least a week before using. The pickle flavor will be stronger the longer the jalapenos sit.
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