I didn’t realize how much I liked pickled jalapenos until I started making my own. They are so good on sandwiches, on tacos, on pizza even as a garnish on top of hummus. I wouldn’t bother buying them in a can, because they are so easy to make at home. I use 3/4 cup vinegar and water instead of 1 cup because it seems to fill up my mason jar perfectly.
Ingredients:
4-5 jalapenos (depending on their size)
3/4 cup white vinegar
3/4 cup water
1 Tbsp course sea salt
1 tsp coriander seeds
1 tsp whole peppercorns
1/4 tsp oregano
1 bay leaf
1 garlic clove, thinly sliced
Directions:
- Wash and thinly slice jalapenos and garlic
- In a small saucepan combine the water, vinegar, salt, coriander seeds, peppercorns and oregano and bring to a boil.
- Remove from heat and add the jalapenos, bay leaf and garlic and let sit until cooled.
- Pour into mason jar, cover and place in fridge. It’s ready to eat.
