As summer is winding down, you may have an abundance of peppers from your garden. What to do with all those jalapeños? You could, of course, make pepper jelly. But, you could also pickle some of those peppers.
If you've never pickled before, don't be afraid...this is surprisingly easy. And with jars of pickled jalapeños in your fridge, you have a reason to make nachos for dinner!
Quick Pickled Jalapeños
recipe from Eats Well With Others
1 cup water
4 tbsp sugar
2 tbsp kosher salt
1 tbsp coriander seeds
2 garlic cloves, peeled and smashed
16 jalapenos, stems trimmed and sliced
* I used apple cider vinegar.
In a large saucepan, combine the vinegar, water, sugar, salt, coriander seeds, and garlic. Bring to a boil, dissolving the sugar and salt. Add the sliced jalapenos to the pan and push down on them so they get submerged in the liquid.
Cover, turn off the heat, and let sit for 10-15 minutes. Transfer the jalapenos and garlic to a mason jar. Pour the pickling juice over them until the jar is full. Cover tightly with the lid & let cool to room temperature. Store in the refrigerator.
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