Easy Pickled Jalapenos

Name: Easy Pickled Jalapenos
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 1 pint
Ingredients: 2/3 cup white wine vinegar; 1/2 onion, sliced thinly (about 1/2 cup); 1 tablespoon Kosher salt; 1 teaspoon black peppercorns; 1 teaspoon coriander seeds; 5 large jalapenos, cut into 1/8-inch rounds

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Level: Easy
Total: 45 min

Prep: 5 min
Inactive: 30 min
Cook: 10 min

Yield: 1 pint

Homemade pickled jalapenos are a treat to have on hand for chilis, tacos, salads and sandwiches. Pouring hot brine over them instead of boiling them gives them a pleasant fresh crispness instead of the soft texture of the store-bought variety.

Level: Easy
Total: 45 min

Prep: 5 min
Inactive: 30 min
Cook: 10 min

Yield: 1 pint

Ingredients

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2/3 cup white wine vinegar

1/2 onion, sliced thinly (about 1/2 cup)

1 tablespoon Kosher salt

1 teaspoon black peppercorns

1 teaspoon coriander seeds

5 large jalapenos, cut into 1/8-inch rounds

Directions

Special equipment:

A heatproof 1-pint jar

Combine the vinegar, 2/3 cup water, onions, salt, peppercorns and coriander in a small pot, bring to a boil, then reduce to a simmer and cook for 5 minutes.
Put the jalapenos in a heatproof 1-pint jar and pour the hot pickling mixture over them. Allow them to sit and soak up the flavor for 30 minutes up to overnight-the longer they sit, the more they will soften and absorb flavor. Stored in the refrigerator, they will keep for up to 1 month.