Cilantro-Coriander Pickled Jalapeños
Ingredients
Pine & Pepper Spices
- 2 lbs. Fresh jalapeños
- 2 small Bunches cilantro
- 8 cups Water
- 8 cups Apple cider vinegar
- 8 cloves Garlic, divided
- 4 tsp. Black mustard seeds — a third option for the mustard seed, if you keep them on hand
- 2 tsp. Dill seeds — a third option for the aromatic seed, if you keep them on hand
Directions
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1
Slice the jalapeños in half lengthwise (or into quarters if very large), or cut them into thick rounds. Remove the seeds for a milder finish.
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2
Divide the sliced jalapeños between 8 clean, sterilized pint canning jars, leaving about ¼ inch of headspace at the top of each.
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3
Trim the stems from the cilantro and tuck a few sprigs into each jar.
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4
In a large pot, bring the water, vinegar, and Kosher Salt to a boil, stirring until the salt dissolves.
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5
Divide the garlic, Turkish Bay Leaves, Coriander Seeds, your chosen peppercorns (Black Tellicherry, Pink Reunion Island, or Green Mysore), your chosen mustard seeds (Yellow, Brown, or black), and your chosen aromatic seeds (Cumin Seeds, dill seeds, or Celery Seeds) between the jars.
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6
Carefully ladle the hot brine over the jalapeños to cover, leaving ¼ inch of headspace.
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7
Seal each jar and let cool to room temperature, then refrigerate. Best after 24 to 48 hours. Mix and match the seed and peppercorn options across jars — each one ends up with its own subtle character. Yields 8 to 16 servings.
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8
To serve: pile onto burgers or tacos, fold into salsa or rice bowls, or set out as a condiment for any Latin, Asian, or Indian meal.
