Name: Cilantro and Coriander Pickled Jalapeños
Prep time: 20 minutes
Cook time: 15 minutes
Yield: 4 pints
Ingredients: 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 peppercorns, divided; 1 tsp. choice of aromatic seed, divided

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Cilantro and Coriander Pickled Jalapeños

Recipe by Inspired by the Cilantro-Pickled Jalapeños from communitytable.com

Grilling & BBQ

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

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Serves 4 pints

Prep Time 20 minutes

Cooking Time 15 minutes

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Cilantro and Coriander Pickled Jalapeños

Ingredients

For the pickling base: 1 lb. fresh jalapeños 1 small bunch cilantro 4 cups water 4 cups apple cider vinegar

1/3 cup Mayan Sea Salt

4 cloves garlic, divided

4 Turkish Bay Leaves

4 tsp. Coriander Seeds, divided

2 tsp. Yellow Mustard Seeds, divided

Additional seasoning options: 4 tsp. choice of peppercorns, divided Four Corners Peppercorns

Black Tellicherry Peppercorns

1 tsp. choice of aromatic seed, divided

Cumin Seeds

Celery Seeds

Four Corners Peppercorn Medley

Directions

Step 1 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, Yellow Mustard Seeds, peppercorns, and aromatic seeds among 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.

Step 2 For a refrigerator pickle: Seal and let cool to room temperature before refrigerating. Best after 1 week; enjoy within a couple of months.

Step 3 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.

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.