Pickled Jalapeños

Total Time: 168 hrs 30 mins Preparation Time: 30 mins Cook Time: 168 hrs

Ingredients

• 1 lb fresh jalapeno pepper, washed (or another chile pepper)
• 2 1/2 cups water
• 2 1/2 cups vinegar
• 3 tablespoons sugar
• 3 tablespoons coarse salt, such as kosher
• 2 bay leaves
• 2 tablespoons whole coriander seeds
• 3 garlic cloves, peeled
• 2 tablespoons black peppercorns

Recipe

• 1 if using whole peppers, stab each one 3 times with a sharp paring knife and add them to a large glass jar.
• 2 bring the other ingredients to a boil in a non-reactive saucepan. reduce the heat and simmer for five minutes.
• 3 remove from heat and pour brine over peppers. place lid on the jar and let cool. once cool, refrigerate for at least a week before using, if possible.
• 4 notes from david lebovitz: "storage: i’ve kept pickles like this for up to a few weeks, under refrigeration, without any problems. but like anything preserved, you should take precautions. if you wish to preserve them longer," you can can them using traditional canning methods.