Easy Pickled Jalapenos
- Level: Easy
- Yield: 1 pint
-
- Nutritional Analysis
- Per Serving
- Calories
- 5
- Sodium
- 216 milligrams
- Carbohydrates
- 1 grams
- Sugar
- 1 grams
- Total: 45 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 10 min
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
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.
Cook’s Note
For a bit less heat, shake some of the seeds out of the jalapenos.