‘Texas Eats’ recipe: House pickled jalapeños
H-E-B chef Scott Tompkins shows you how to make pickled jalapeños
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SAN ANTONIO – For anyone that loves jalapeños, this easy and delicious recipe is perfect to top off a plate full of nachos.
1 cup water
1 1/3 cup rice vinegar
1 tablespoon kosher salt
1 tablespoon white sugar
1 teaspoon coriander seeds
1 teaspoon black peppercorn
1 pound jalapeño, thinly sliced plus more as needed to tightly fill jar
In a small saucepan add water, vinegar, salt, sugar, coriander seeds and peppercorns.
Bring to a boil long enough to dissolve salt and sugar. Remove from heat and allow to cool completely.
Place sliced jalapeños in a 16 to 20 oz jar. Pour cooled liquid into jar to completely fill.
Seal the jar and refrigerate for at least two hours to allow the flavor to set up. Pickles will keep up to three weeks in
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