1-2 pounds jalapeños; sliced
4 cups white vinegar
4 cups water
3 1/2 T sugar
3 1/2 T salt
2 bay leaves
2 T whole coriander
1 tsp whole cumin
4 sprigs marjoram
3 garlic cloves
2 T whole black peppercorns
1. Sterilize your pint canning jars and canning supplies
2. In a large sauce pan add your vinegar and water
3. Also add your salt, sugar, bay leaves, coriander, cumin, marjoram, garlic, and black peppercorns ***TIP: when you make your pickling liquid you add 2T of sugar and salt for every three cups of liquid incase you make more than I do for this recipe.
4. Bring this to a boil and reduce to a simmer for 5-10 minutes
5. While your pickling liquid is simmering you can use this time to slice your jalapeños. I like to use my mandolin when slicing my jalapeños because this makes them more uniform vs me chopping them free handed.
6. Now it is time to fill your pint canning jars with the sliced jalapeños, just stop shy of the top of the jar
7. Once the jars are filled with sliced jalapeños, it is time to add the pickling liquid. Again stop shy of the top of the pint jar when filling.
8. Add the lids to the canning jar without touching anything but the sides so you don’t contaminate the canning process. When the jars set you will hear a pop from the lid, then you know they are sealed.
9. Let them sit at least overnight, but the longer they sit the better they get. They last a couple months, but I honestly ate one full jar in less than a week after pickling!
11. I got this recipe from Michael Symon’s Pickled Chilies. It is one of those recipes that is simply too good to try to change and WAY to good not to share!! http://ruhlman.com/2009/03/michael-symons-pickled-chillis/