1/2 ounceNon-Iodized Salt, sea salt or Kosher Salt
10whole Peppercorns
10 Coriander Seeds
Instructions
Slice the jalapenos 1/4-inch thick, discarding the stems. Using a mandoline is recommended but not required. Consider wearing food-safe gloves or washing hands thoroughly after slicing.
Add the sliced jalapenos to the jar or jars being used.
Combine the vinegar, water and salt into a small saucepan and bring to a boil to dissolve the salt.
Pour the liquid into the jar(s) of jalapenos. Add the peppercorns and coriander seeds.
Seal and place in the refrigerator for up to one month.