Homemade Quick-Pickled Jalapenos
No matter what you're growing this summer season, pickling is a great way to preserve vegetables and fruits for year-round consumption! These easy quick-pickled jalapenos are the perfect condiment for summer eating.
Yield: 1 large jar
  • 1 cup distilled white vinegar
  • 1 cup water
  • 4 tbsp sugar
  • 2 tbsp kosher salt
  • 1 tbsp coriander seeds
  • 2 garlic cloves, peeled and smashed
  • 16 jalapenos, stems trimmed and sliced
  1. In a large saucepan, combine the vinegar, water, sugar, salt, coriander seeds, and garlic. Bring to a boil, dissolving the sugar and salt. Add the sliced jalapenos to the pan and push down on them, so they get submerged in the liquid.
  2. Cover, turn off the heat, and let sit for 10-15 minutes. Transfer the jalapenos and garlic to a mason jar. Pour the pickling juice over them until the jar is full. Let cool to room temperature before covering. Store in the refrigerator.
  3. Use as condiments for burgers, sandwiches, or as I've used them here - atop hard boiled eggs with a dollop of Greek yogurt and a sprinkling of smoked paprika!
Recipe adapted from Simply Scratch
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/06/homemade-quick-pickled-jalapenos-hard-boiled-eggs.html