Start by preparing your jars. Stuff the jalapeños and garlic into 1 (1-liter) jar or divide them between 2 (16-ounce) jars. Make sure to pack them tightly, but don’t squish them too much. You want the jalapeños to have a little room to breathe while they pickle.
Next, grab a small saucepan and add the white vinegar, rice vinegar, water, sugar, bay leaves, coriander seeds, and kosher salt. Place the saucepan over medium heat. Stir the mixture gently as it heats up, ensuring the sugar and salt dissolve completely. This should take about five minutes. Keep an eye on it, as you don’t want it to boil over!
Once your brine is ready, carefully pour it into the jar(s) with the packed jalapeños. I like to place the jars in the sink to catch any drips. If the jalapeños aren’t completely submerged in the liquid, don’t worry—just add a little more water to cover them fully. This is essential for the pickling process and will ensure all of the peppers are well-preserved.
After pouring in the brine, let the liquid cool to room temperature. This is an important step, as pouring hot liquid into the jars can cause them to crack if they’re not heatproof. Once cooled, seal the jars tightly with their lids.
Now, it’s time for the best part: placing the jars in the refrigerator. Allow them to chill for at least one hour before enjoying. However, if you can wait, the flavors deepen the longer they sit—up to two weeks! This waiting period allows the jalapeños to absorb the brine fully, making them even more delicious.
Finally, once they are ready, use your homemade Pickled Jalapeños on everything! The longer they sit, the more mellow their heat becomes, so feel free to experiment. They’re perfect on tacos, sandwiches, or even as a zesty addition to salads.
