Pickling Hot Peppers
  • 3 tablespoons Kosher salt
  • 2 bay leaves
  • 2 tablespoons whole coriander seeds
  • 3 cloves garlic, peeled
  • 2 tablespoons black peppercorns
  • 1 pound of fresh jalapeno peppers, washed (you can use other hot peppers, as well, so feel free to experiment)
  • 2½ cups of water
  • 2½ cups of white distilled vinegar
  • 3 tablespoons sugar
  1. Pickled Jalapeños
  2. Adapted from Michael Symon’s Live to Cook by Michael Symon and Michael Ruhlman and DavidLebovitz.com
  3. Puncture each pepper with a sharp knife (1x-2x is fine) and place in a large glass jar.
  4. Bring the rest of the ingredients to a boil, reduce the heat, and simmer for five-ten minutes.
  5. Pour the brine over the peppers (after removing from the heat) and place the lid on the jar. Once the container reaches room temperature, refrigerate for 7-10 days before consuming. All three writers, say the wait is worth it!
  6. You can use this method on many hot / chile peppers, including japeños. The peppers keep about 7-10 days.
Recipe by Scordo.com - Italian Food Recipes and Lifestyle at http://www.scordo.com/recipe/hot-peppers-pickling-and-drying.html