Easy Pickled Jalapenos

Name: Easy Pickled Jalapenos
Ingredients: 2/3 cup white wine vinegar; 1/2 onion, sliced thinly (about 1/2 cup); 1 tablespoon Kosher salt; 1 teaspoon black peppercorns; 1 teaspoon coriander seeds; 5 large jalapenos, cut into 1/8-inch rounds

6 ingredients

5 steps

Ingredients

2/3 cup white wine vinegar
1/2 onion, sliced thinly (about 1/2 cup)
1 tablespoon Kosher salt
1 teaspoon black peppercorns
1 teaspoon coriander seeds
5 large jalapenos, cut into 1/8-inch rounds

Directions

1

Special equipment: a heatproof 1-pint jar
2

Combine the vinegar, 2/3 cup water, onions, salt, peppercorns and coriander in a small pot, bring to a boil, then reduce to a simmer and cook for 5 minutes.
3

Put the jalapenos in a heatproof 1-pint jar and pour the hot pickling mixture over them.
4

Allow them to sit and soak up the flavor for 30 minutes up to overnight-the longer they sit, the more they will soften and absorb flavor.
5

Stored in the refrigerator, they will keep for up to 1 month.