Today is #CincoDeMayo and I'm gonna show you how to make easy pickled jalapeños.
4 Large Jalapeños, Sliced
1-2 Carrots, Sliced
3/4 Cup, White Vinegar
1/2 Cup Water
1/3 Cup Granulated Sugar
1 Tablespoon Sea Salt
2 Garlic Gloves
1 Bay Leaf
1 Tablespoon, Whole Coriander Seed
1 Pint Pickling Jar
Add the sliced vegetables to a clean pint-sized pickling jar. If you don’t like too much heat, slice the jalapeños thinner and if you like it spicier, slice them thicker.
In a pot on the medium-high heat, add the coriander and garlic cloves and toast in a dry pan for 1-2 minutes. Once toasted add the vinegar, water, sugar, salt, and bay leaf. Bring a boil. Once at a boil and everything has dissolved, kill the heat and you are ready to add to the jar of vegetables.
Fill the jar up with the liquid, screw on tight with a new lid and flip upside down and allow it to cool completely. This will seal the pickled helping to keep them preserved. Allow to pickle for at least 1 day. It should last a very long time unopened and around a month once opened.
If you can’t handle too much heat, try adding a little bit more sugar. Jalapeños vary in spiciness so sometimes they are mild and sometimes they are very hot. Use your judgment to refine the flavor to your tastes.
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