Here’s what you need!
1 pound
Jalapeño Pepper
2 1/4 cups
White Distilled Vinegar
1/2 ounce
Kosher Or Sea Salt
10
Peppercorns
1 pound
Jalapeño Pepper
2 1/4 cups
White Distilled Vinegar
1/2 ounce
Kosher Or Sea Salt
10
Peppercorns
10
Coriander Seeds
Slice the jalapeños 1/4 inch thick.Slice the jalapeños 1/4 inch thick.
1
Using a mandoline slicer recommended.
Add sliced jalapeños to jars.Add sliced jalapeños to jars.
2
Combine the vinegar, water and salt in a saucepan. Bring to a boil, stirring, just to dissolve salt.Combine the vinegar, water and salt in a saucepan. Bring to a boil, stirring, just to dissolve salt.
3
Pour brine in jars with jalapeños.Pour brine in jars with jalapeños.
4
Add peppercorns and coriander seeds on top.Add peppercorns and coriander seeds on top.
5
Seal, refrigerate and use within 1-2 months.Seal, refrigerate and use within 1-2 months.
6