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!
Miz Helen
Congratulations!
Your post is featured on Full Plate Thursday this week and thanks so much for sharing it with us. Hope you enjoy your new Red Plate and come back to see us soon!
Miz Helen
Helen at the Lazy Gastronome
Mmmm - I need to try these - Pinned! Thanks for sharing at the What's for Dinner Link up!
Miz Helen
Hope you have a fantastic weekend and thanks so much for sharing your awesome post with us here at Full Plate Thursday. We hope to see you again real soon.
Miz Helen
Nikki Gwin
You've got my mouth watering! They look so yummy. I have pinned this and hope to make some soon.
🙂 gwingal
Trina Allen
My husband doesn't like basil would these be ok without it?
Kristin King
Sure! You can definitely customize this according to your taste!
Christine j
I am sure these can be canned with the hot water method-- I would check with your county extension office for processing times. They may not be as crisp once canned but the recipie seems like the vinegar/sugar ratio is safe
Laura Dukelow
I decided to try your recipe.
I have a question though why let the liquid cool first?
Thank you,
Laura
Kristin King
I let the liquid cool so that it doesn't wilt the basil or make the cucumbers mushy. Hope they turn out well for you, we love this recipe!
Angela
I love making my own pickles and your variety here sounds really perfect! Ill be making these soon for sure!
KC the Kitchen Chopper
What a fantastic idea. Love it. Do they get super spicy? Should I take it easy on the jalapenos?
Kristin King
Thanks KC! No, they don't get super-spicy. They just have a little bit of bite. Remember that I used jarred jalapeno slices...if you use fresh, you may want to start out on the conservative side since they have a tad more kick to them!
Kristina Bernath
Hi
I have coriander seed powder. Could I use that in this recipe in place of the seeds? Thanks!
Kristin King
Hi Kristina, I have not tried using the seed powder, but if you are feeling adventurous, go for it! I did a little research and it seems like you can substitute about 3/4 teaspoon of the powder for 1 teaspoon of the seed. As I said, I did not try it myself, but it makes sense to me that you would use a little less of the powder, so I would start with that.