Pickled Jalapenos

Ingredients:
2 lbs. jalapeno peppers 
1 c. Champagne Vinegar
1 c. Habanero Honey Vinegar (or try Honey Ginger White Balsamic)
1 Tbsp. sea salt
1/4 c. sugar
4 garlic cloves
1 tsp. whole black peppercorns
2 tsp. coriander seeds
1 tsp. crushed red pepper flakes
4 bay leaves

Wearing food safe gloves, slice jalapeno peppers into 1/4 inch rounds, discarding stems and seeds.

Combine both vinegars, salt and sugar and bring to a simmer in a medium pot over medium-high heat. 

Lightly crush garlic cloves and divide the garlic, peppercorns, coriander seeds, and pepper flakes evenly between four pint jars. Add a bay leaf to each jar. Pack the jalapeno slices into the jars, pressing them in to ensure they are well packed. Leave 1/2 inch headspace from the top of the jar and then pour the vinegar mixture evenly in each jar. Wipe the rims of jars with a clean cloth, cover with sterilized lids and rings.

Process in a canner or large pot of boiling water for 15 minutes. Remove carefully and allow to cool on clean towels. Listen for the pop of the lid to indicate a clean seal. Any lids that don't seal tightly, store in the refrigerator for about 1 week.

Pickled jalapenos will be ready to use after one week. Store in the refrigerator after opening.