Cilantro-Coriander Pickled Jalapeños Recipe
4 (1 pint) jars
Active Prep: 20 min
Cook: 15 min
For the pickling base:
- 1 lb. fresh jalapeños
- 1 small bunch cilantro
- 4 cups water
- 4 cups apple cider vinegar
- 1/3 cup Kosher Salt
- 4 cloves garlic, divided
- 4 Turkish Bay Leaves
- 4 tsp. Coriander Seeds
Additional seasoning options:
- 4 tsp. choice of peppercorn, divided
- Black Tellicherry Peppercorns
- Reunion Island Pink Peppercorns
- Green Mysore Peppercorns
- 2 tsp. choice of mustard seed, divided
- Yellow Mustard Seeds
- Brown Mustard Seeds
- Black Mustard Seeds
- 1 tsp. choice of aromatic seed, divided
- Cumin Seeds
- Dill Seeds
- Celery Seeds
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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.
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 salt in a large pot and bring to a boil, stirring to dissolve salt. Divide garlic, 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.
Inspired by the Cilantro-Pickled Jalapeños from communitytable.com