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Pickled Jalapeño Peppers with Coriander and Garlic Recipe

August 19, 2015 by Jeanette 8 Comments

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Pickled Jalapeño Peppers with Coriander and Garlic are so easy to make at home.

Pickled Jalapeño Peppers - so easy to make at home. Garlic and coriander seeds add a little something special.

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.

Pickled Jalapeño Peppers - so easy to make at home. Garlic and coriander seeds add a little something special.

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 - so easy to make at home. Garlic and coriander seeds add a little something special.

Pickled jalapeño peppers are so easy to make yourself.  All you need is vinegar, and if you like, some garlic cloves and coriander seeds.

Pickled Jalapeño Peppers - so easy to make at home. Garlic and coriander seeds add a little something special.

It literally takes just minutes to cook. After just a few minutes, the peppers will turn from a bright green to a dull green.

Pickled Jalapeño Peppers - so easy to make at home. Garlic and coriander seeds add a little something special.

I keep a jar of these pickled jalapeño peppers in my fridge for nachos, tacos and chili. My kids love them.

Pickled Jalapeño Peppers - so easy to make at home. Garlic and coriander seeds add a little something special.

Chop them up into smaller pieces if they’re extra spicy like the batch I made.

Pickled Jalapeño Peppers - so easy to make at home. Garlic and coriander seeds add a little something special.

Pickled Jalapeño Peppers - so easy to make at home. Garlic and coriander seeds add a little something special.
Print

Pickled Jalapeño Peppers with Coriander and Garlic

Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 1 quart

Ingredients

  • 8 jalapeño peppers
  • 1 teaspoon coriander seeds
  • 1 large clove garlic sliced
  • unfiltered apple cider

Instructions

  1. Trim caps off jalapeno. Cut into 1/4" 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.

 

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Filed Under: Clean Eating, csa, dairy-free, gluten-free, side dishes, vegan, vegetarian Tagged With: easy pickles, fast pickles, jalapeno peppers, pickles, pickling

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Comments

  1. Angie@Angie's Recipes says

    August 19, 2015 at 1:18 pm

    Would be nice to add a few of them in my chicken wraps for the dinner!

    Reply
    • Jeanette says

      August 22, 2015 at 9:30 pm

      These would be great in chicken wraps or other sandwiches.

      Reply
  2. Rebecca @ Strength and Sunshine says

    August 19, 2015 at 3:23 pm

    Perfect for those Mexican bowls I throw together for dinner! I can handle some spice, I like spicy, but my health conditions aren’t fond of it 😉

    Reply
    • Jeanette says

      August 22, 2015 at 9:30 pm

      Yes, perfect for Mexican bowls or other Mexican themed dishes

      Reply
  3. Katie @ 24 Carrot Life says

    August 19, 2015 at 11:29 pm

    This is perfect timing! I have all these jalapeños and other hot peppers from my CSA and no idea what to do with them! Definitely pickling them now. Thanks!

    Reply
    • Jeanette says

      August 22, 2015 at 9:31 pm

      Hope you try this – it’s so easy!

      Reply
  4. Alice @ Hip Foodie Mom says

    August 21, 2015 at 12:50 pm

    I love pickled jalapeno peppers!!! I would be munching on this all day! love!

    Reply
    • Jeanette says

      August 22, 2015 at 9:31 pm

      I almost always have pickled jalapeno peppers in my fridge 🙂

      Reply

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