20 large jalapeños, sliced
4 garlic cloves, thinly sliced
2 tsp black peppercorns
2 tsp coriander seeds
2 cups white vinegar
⅓ cup white sugar
- Tightly pack jalapeños, garlic, peppercorns and coriander seeds into 6 x 1-cup sterilised jars. Set aside. Place a small rack into a deep saucepan or pot. Fill halfway with water and bring to the boil.
- Meanwhile, place vinegar, sugar, 2 cups water and 2 tablespoons sea salt into a medium saucepan and bring to a gentle boil, stirring until sugar and salt have dissolved.
- Pour the hot liquid over the jalapeños in the jars and seal. Lower the jars into the boiling water so they are covered and boil for 10 min. Remove from heat and carefully remove jars and set aside to cool completely. Once cooled, label, date and store in a cool, dark place. Refrigerate once opened.