Pickled Jalapenos

• 1 lb fresh jalapeno pepper, washed (or another chile pepper)
• 2 12 cups water
• 2 12 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

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.
3. Reduce the heat and simmer for five minutes.
4. Remove from heat and pour brine over peppers.
5. Place lid on the jar and let cool.
6. Once cool, refrigerate for at least a week before using, if possible.
7. Notes from David Lebovitz: "Storage: Ive kept pickles like this for up to a few weeks, under refrigeration, without any problems.
8. But like anything preserved, you should take precautions.
9. If you wish to preserve them longer," you can can them using traditional canning methods.

jalapeno pepper, water, vinegar, sugar, coarse salt, bay leaves, coriander seeds, garlic, black peppercorns

Taken from www.food.com/recipe/pickled-jalape-os-466568 (may not work)