Easy Pickled Jalapenos

1. 1

   Special equipment: a heatproof 1-pint jar

2. 2

   Combine the vinegar, 2/3 cup water, onions, salt, peppercorns and coriander in a small pot, bring to a boil, then reduce to a simmer and cook for 5 minutes.

3. 3

   Put the jalapenos in a heatproof 1-pint jar and pour the hot pickling mixture over them.

4. 4

   Allow them to sit and soak up the flavor for 30 minutes up to overnight-the longer they sit, the more they will soften and absorb flavor.

5. 5

   Stored in the refrigerator, they will keep for up to 1 month.

* Per serving · 4 servings · Values may vary.

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