Pickled Jalapeños

MNAnn's Note:

This is from David Lebovitz's blog. He adapted it from Michael Symon’s Live to Cook by Michael Symon and Michael Ruhlman. We tried it as is and it was very good. Cooking time is time in refrigerator. Tonight we are going to omit the coriander to try to get a more pure pepper flavor. We are also slicing the peppers into rings instead of leaving them whole. We made 5 jars on the first try and they were gone in 3 weeks! I'm putting the recipe here for safe keeping.

• Total Time: 168 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 168 hrs

Ingredients:

Yield: 1 jar

• 1 lb fresh jalapeno pepper, washed (or another chile pepper)
• 2 1/2 cups water
• 2 1/2 cups vinegar
• 3 tablespoons sugar
• 3 tablespoons coarse salt, such as kosher
• 2 bay leaves
• 2 tablespoons whole coriander seeds
• 3 garlic cloves, peeled
• 2 tablespoons black peppercorns

Directions:

1. If using whole peppers, stab each one 3 times with a sharp paring knife and add them to a large glass jar.
2. Bring the other ingredients to a boil in a non-reactive saucepan. Reduce the heat and simmer for five minutes.
3. Remove from heat and pour brine over peppers. Place lid on the jar and let cool. Once cool, refrigerate for at least a week before using, if possible.
4. Notes from David Lebovitz: "Storage: I’ve kept pickles like this for up to a few weeks, under refrigeration, without any problems. But like anything preserved, you should take precautions. If you wish to preserve them longer," you can can them using traditional canning methods.