These basil pickles with jalapeno and garlic are just the right amount of tart, sweet, and spicy. I love the zingy feeling they leave behind!
It is so easy and fun to make your own pickles! Have you ever tried it? I have seen some different methods, but this is by far the easiest, quickest, and so yummy!
I wanted to use basil, because I have two hydroponic basil plants that grow so fast, I cannot keep up with using all that basil! So these pickles are a perfect way to remedy that situation. I added in garlic and jalapeno because...well, just because I like garlic and jalapeno! 🙂
These are a great healthy snack, or perfect to serve along side a nice big sandwich. Most of the time, however, I like to eat them straight out of the jar!
If you like these basil pickles, you need to try these pickled green tomatoes! They make a great crunchy snack that everyone will love!
Jalapeno Garlic Basil Pickles
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📋 Recipe Card
Jalapeno Garlic Basil Pickles
Ingredients
- 1 cup vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon coriander seeds
- 2 teaspoons minced garlic
- ⅛ teaspoon salt
- 2-3 cucumbers
- 10 jalapeno slices
- handful of fresh basil leaves (about 20 leaves)
Instructions
- Combine vinegar, water, sugar, coriander seeds, garlic, and salt in a sauce pan. Heat until the sugar dissolves (not until boiling), stirring periodically. Let cool completely.1 cup vinegar, 1 cup water, 1 tablespoon sugar, 1 teaspoon coriander seeds, 2 teaspoons minced garlic, ⅛ teaspoon salt
- Cut the cucumbers into wedges that will fit into the jars you will be using to pickle them.2-3 cucumbers
- Place some of the jalapeno slices and basil leaves in the jar.10 jalapeno slices, handful of fresh basil leaves
- Stuff the cucumbers on top. Pour the vinegar mixture into the jar, covering the cucumbers completely.
- Place the rest of the jalapenos and basil in between and on top of the cucumbers.
- Store in the refrigerator for 12 hours before serving.
Notes
- If you like, you can skip the stovetop and mix the sugar and salt directly in hot water and vinegar for easy pouring by stirring vigorously until everything is dissolved.
- Use pre-minced garlic and pre-sliced jalapeños to cut down on prep time.
- Use Kirby or Persian cucumbers for the best crunch.
- You can swap basil for dill, thyme, or cilantro for a different flavor.
- Add some variety by pickling carrots, radishes, red onions, or bell peppers alongside the cucumbers.
- If desired, add red pepper flakes or more jalapeños for extra heat.
- Increase sugar to 1.5-2 tablespoons for a slightly sweeter flavor.
- Add whole crushed garlic cloves for a bolder garlic flavor.
Additional Serving Suggestions:
- Use the pickles in burgers, sandwiches, or wraps for a crunchy bite.
- Chop your pickles and add to green salads, pasta salads, or grain bowls.
- Serve with cheeses, cured meats, and crackers for a flavorful charcuterie board.
- Use as a garnish for Bloody Marys or spicy margaritas.
How To Handle Leftovers:
- Store in an airtight jar in the fridge for up to 2 weeks for the best flavor and crunch.
- After finishing the pickles, you can reuse the brine for another quick batch of pickles or as a tangy salad dressing base.
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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Ron L. says
We loved this recipe!!! The pickles turned out amazing.
Kristin King says
That's great to hear! 🙂
Kelly says
My family loved this!
Kristin King says
Yay! Glad to hear that. Thanks for stopping by to let me know!
Bill says
Sounds spicy. I wonder if this method would work for yellow squash slices?
Kristin King says
Hmmmm, that's an interesting thought. You could try it and see! 🙂 Let me know how it turns out!
Arlene says
Hello, I have some pickling spice to use up. Do you think I could sub that for whole coriander?
Kristin says
I have never done that, but I imagine it would work well!
Colleen says
Could this recipe also be used for hot water bath canning so they are shelf stable?
Kristin says
I'm sorry, Colleen, I really don't know. I have never used that method of canning.
Brigitte says
I had the same basil dilemma, but my pickling cucumbers are too big to pickle whole, would this recipe be fine also for sliced pickled cucumbers?
Kristin says
Yes, absolutely - you can slice the cucumbers so that they fit. 🙂
Karen says
Can I use ground Coriander if i don't have the seeds?
Kristin says
Hi Karen, you can try it but you might want to use a little less than a teaspoon. I think I would start with 1/2 teaspoon and see how the pickles turn out. I hope you enjoy them!
Marty says
What size jar?
Kristin says
Hi Marty, I have 24 oz wide mouth jars. Let me know if you have any more questions!
Sharon Mann says
just to comment on the basil, from what i understand Tannins are used to keep your pickling item crisp. Basil has Tannins in it, thus it should work alot like fresh bayleaf or a teabag to keep that crispness when water bathing these? you certainly use enough in each jar 🙂
Kristin says
Yes, that is my understanding as well! Those tannins help to keep the cucumbers from getting too mushy! 🙂