Pickled Jalapeños

We had a special request for a recipe for pickled jalapeños—a great addition to spice up just about any dish. Thanks to Dan, our chef de cuisine at Vie, for getting this quick pickle (quickle!) recipe together for us.

Ingredients

• 2 lbs jalapeños

• 1/4 oz kosher salt

• 3 oz sugar

• 12 oz apple cider vinegar

• 12 oz water

• 2 tsps coriander seeds

• 2 cloves garlic

• 3 sprigs fresh cilantro

Directions

• Char the jalapeños on a hot grill, over the flame of a gas stove, or in your broiler. When cool enough to handle, rub off the blackened skins of the peppers and cut off the stem ends.

• Combine the salt, sugar, vinegar, water and coriander seeds in a pot and bring to a boil.

• Place the jalapeños, garlic and cilantro in a nonreactive container and pour in the hot brine.

• Allow to cool, then cover and refrigerate. Allow pickles to brine for 2 days before using for best flavor. Enjoy them whole or slice/dice up the jalapeños for eggs, burgers, burritos, avocado toast, salads, and the list goes on!