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Happy Monday! We spent our weekend at our local farmer's market stocking up on greens and fresh jalapeños! Before we moved to our current home, every year I grew jalapeños in our vegetable garden so we could pickle them! 

Today I'm sharing with you my favorite recipe to pickle jalapeños! This recipe is so quick and easy and makes a great DIY gift for family or friends. Enjoy them on chili, salads, chicken, and even ice cream to add a little kick and color!

I hope you enjoy!

xo, Kassy

pickled jalapeños 

active time: about 10 minutes

total resting time: one week

makes 1 jar's worth of pickles

ingredients 

• 3/4 cup white wine vinegar 
• 3/4 cup water
• a pinch of celery seed
• 1 tsp coriander seed
• 1 tsp whole black peppercorns
• 1 tbs coarse sea salt
• 8-10 large jalapeños, thinly sliced
• 1 bay leaf
• 2 large garlic cloves, thinly sliced

make it

1. In a small saucepan, combine the vinegar, water, salt, celery seed, coriander seeds, and peppercorns over high heat. Bring to a boil and turn off the heat. 
2. Meanwhile, pack your jar with the jalapeños, stuffing the bay leaf and garlic slices among the peppers. 
3. Pour the vinegar mixture over the jalapeños, being sure to get all the seeds into the mix. The liquid should completely cover the peppers. 

storage

Let the jar cool room temperature, then tightly screw on the lid and place in the fridge. The peppers will be pickled and ready to eat after one week - but they can be kept up to a year in the refrigerator!

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