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 (adjust to taste)
- 1 teaspoon coriander seeds
- 2 teaspoons minced garlic
- â…› 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, â…› 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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Happy cooking!
Cindy
Can you can these also? Or are they only refrigerator pickles? If I can them how or what changes would you make. This recipe sounds like it was made for me basil, jalapeño, and pickles all in one. Thank you looking forward to your reply.
Kristin King
Hi Cindy, I have actually never canned anything so I am afraid I don't have any good advice for you there. Maybe another reader will see this comment and have some advice for you. Thanks for stopping by!
Theresa @DearCreatives
I have never thought of using basil in a pickle recipe but, I bet these are delicious! I'll have to see if our farm stand has these still and try your recipe! Thanks for sharing at the Inspiration Spotlight party. Pinned & shared.
Gail Akeman
Spicy pickles. Thank you for joining the Small victories Sunday linkup party. Please join again. Pinned to the group board.
Gregory King
These pickles are very good!
Kristin King
Thanks, DH! 🙂
Carrie @Frugal Foodie Mama
I LOVE homemade pickles! I bet these are so flavorful with the basil and jalapenos too. 🙂
Teri@The Freshman Cook
These look amazing!
Shelby
These look amazing Kristin! I am certain I would love them and as far as I am concerned, a homemade pickle is far better than one you can buy in the store any day!
Sandra Shaffer
Oh, I bet these are tasty! Love the flavor combination!
Renee@Renee's Kitchen Adventures
What a wonderful way to preserve summer's harvest. Beautiful photos, Kristin!
Carlee @cookingwithcarlee
Hmmmm. I just so happen to have a backyard full of more jalapenos and basil than I could ever dream to use right now. This could happen!