Pickled Jalapeño Peppers with Coriander and Garlic are so easy to make at home.
I go to the farmer’s market every week when I’m in town, and am just savoring all the summer produce. Recently, I spotted jalapeño peppers from farmer’s market and couldn’t resist.
Jalapeño peppers are not the spiciest peppers I’ve eaten, but this particular batch were pretty hot. I left the seeds intact, but if you want less spicy pickled jalapeño peppers, remove the seeds.
Pickled jalapeño peppers are so easy to make yourself. All you need is vinegar, and if you like, some garlic cloves and coriander seeds.
It literally takes just minutes to cook. After just a few minutes, the peppers will turn from a bright green to a dull green.
I keep a jar of these pickled jalapeño peppers in my fridge for nachos, tacos and chili. My kids love them.
Chop them up into smaller pieces if they’re extra spicy like the batch I made.
- 8 jalapeño peppers
- 1 teaspoon coriander seeds
- 1 large clove garlic, sliced
- unfiltered apple cider
- Trim caps off jalapeno. Cut into ¼" slices. Place in a small saucepan along with coriander seeds and garlic. Add apple cider to just cover peppers. Bring to a boil, cook one minute, then turn off heat; cool. Transfer to quart size jar, including juices. Cover and refrigerate.