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Test Kitchen Approved

Cilantro-Coriander Pickled Jalapeños

Recipe By Inspired by the Cilantro-Pickled Jalapeños from


4 pints

Prep Time

20 Minutes

Cooking Time

15 Minutes

Recipe By Inspired by the Cilantro-Pickled Jalapeños from

Spice up barbecue plates, nachos, grits, coleslaw, and sandwiches with this quick and easy method for pickling jalapeños.

Recipe Notes

This recipe divides to yield 4 (1 pint) jars. Use the seasoning options to experiment with different spice flavors that compliment the cilantro and coriander.


For the pickling base:

1 lb. fresh jalapeños

1 small bunch cilantro

4 cups water

4 cups apple cider vinegar

4 cloves garlic, divided

Additional seasoning options:

4 tsp. choice of peppercorn, divided

2 tsp. choice of mustard seed, divided

1 tsp. choice of aromatic seed, divided

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Turkish Bay Leaves

    Bay leaves, also known as laurel leaves or bay laurels, come from a tree native to the eastern Mediterranean. The flavor of bay leaves is best brou...

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  • Coriander Seeds

    Coriander is the dried seed or fruit of the Coriandrum sativum plant, which belongs to the parsley family. Cilantro is the leaf of this same plant ...

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  • Black Tellicherry Peppercorn

    Tellicherry peppercorns are considered by some to be the best of the best. These peppercorns are left on the vine to mature longer, creating a mell...

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  • Pink Reunion Island Peppercorn

    Unlike green, white and black peppercorns, Pink Peppercorns are not true peppercorns, nor are they part of the same family. These peppercorns, also...

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  • Green Mysore Peppercorns

    These green peppercorns from Mysore, India are true peppercorns that evolve from the plant family Piperaceae. A product of the black peppercorn, th...

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  • Yellow Mustard Seeds

    Myrosinase is the enzyme that creates the pungent taste of mustard and is activated by water. Thus, when cooked in oil, the taste of the seeds wil...

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  • Brown Mustard Seeds

    Brown mustard seeds possess a pungent flavor. Whole brown mustard seeds are typically an ingredient used to make whole grain mustard and many coars...

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  • Cumin Seeds (Organically Sourced)

    Cumin, also known as Comino, is native to the Nile valley in Egypt. It is now cultivated in other hot regions of India, the Mediterranean, and Nort...

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  • Celery Seeds

    The celery that we eat today developed from a wild European plant that grew near the sea. Celery seeds have the taste and smell of celery stalks, ...

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Slice jalapeños in half lengthwise (or quarter depending on size of peppers) or slice into thick rounds. Remove seeds if desired for a little less heat. Divide sliced jalapeños between 4 clean, sterilized 1-pint canning jars, leaving about 1/4 inch room at the top of the jar. Trim stems from cilantro and divide the bunch to pack some into each jar. Combine water, vinegar, and Mayan Sea Salt in a large pot and bring to a boil, stirring to dissolve salt. Divide garlic, Turkish Bay Leaves Coriander Seeds, and your choice of peppercorns, mustard seeds, and aromatic seeds into each of the 4 jars. Pour the hot vinegar mixture into each jar to cover jalapeños, leaving about 1/4 inch room at the top of the jar.

For a refrigerator pickle: Seal and let cool to room temperature before refrigerating. Best after 1 week; enjoy within a couple of months.

To can: Seal with a 2-part canning lid and process in boiling water (with jars covered by water) for 10 min. Let cool to room temperature and make sure lids are sealed; lids shouldn't bounce back when pressed. Refrigerate any jars that didn't seal; otherwise, store in pantry and let sit for at least 1 week before enjoying. Use within 1 year and refrigerate after opening.