This quick pickled Jalapeno recipe takes about 10 minutes and requires no canning! It makes spicy refrigerator pickles with a great crunch!
Servings 34 2-tablespoon servings (total yield: approximately 4 1/3 cups)
- 1 pound Jalapeno Peppers
- 2 1/4 cups White Distilled Vinegar
- 2 1/4 cups Water
- 1/2 ounce Non-Iodized Salt, sea salt or Kosher Salt
- 10 whole Peppercorns
- 10 Coriander Seeds
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.
Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 163mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 16mg | Calcium: 5mg | Iron: 1mg