These pickles 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!
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Jalapeno Garlic Basil Pickles
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Jalapeno Garlic Basil Pickles
Ingredients
- 1 cup vinegar
- 1 cup water
- 1 tablespoon sugar (adjust to taste)
- 1 teaspoon coriander seeds
- 2 teaspoons minced garlic
- ⅛ teaspoon salt
- 2-3 cucumbers (quartered (more or less depending on what fits in your jar))
- 10 jalapeno slices (use more if you like more kick; I used jarred jalapenos, note that fresh may provide more kick as well)
- handful of fresh basil leaves (I counted about 20 leaves of varying sizes in my handful)
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
- Place some of the jalapeno slices and basil leaves in the jar. Stuff the cucumbers on top. Place the rest of the jalapenos and basil in between and on top of the cucumbers.10 jalapeno slices, handful of fresh basil leaves, 2-3 cucumbers
- Pour the vinegar mixture into the jar, covering the cucumbers completely.
- Store in the refrigerator for 12 hours before serving.
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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Arlene
Hello, I have some pickling spice to use up. Do you think I could sub that for whole coriander?
Kristin
I have never done that, but I imagine it would work well!
Colleen
Could this recipe also be used for hot water bath canning so they are shelf stable?
Kristin
I'm sorry, Colleen, I really don't know. I have never used that method of canning.
Brigitte
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
Yes, absolutely - you can slice the cucumbers so that they fit. 🙂
Karen
Can I use ground Coriander if i don't have the seeds?
Kristin
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
What size jar?
Kristin
Hi Marty, I have 24 oz wide mouth jars. Let me know if you have any more questions!
Sharon Mann
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
Yes, that is my understanding as well! Those tannins help to keep the cucumbers from getting too mushy! 🙂