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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Debi
Would this recipe work for canning? Thanks
Kristin
Hi Debi, I have to admit, I have no idea! I don't know anything about canning, I'm sorry! My best advice would be to give it a try and see how it turns out. 🙂 Let me know how it goes and thanks for stopping by!
Amanda Getchell
Hi! I'm making this recipe tonight. It look delicious, I wanted to know how long it will last for in the fridge? Thanks!
Kristin
Great question! They will stay good for about 3 months. Enjoy!
Tena
Hi. Does his make just 1 jar? And what size jar did you use? Thanks
Kristin
Hi Tena, yes the recipe makes one jar. The jar was around 24-26 ounces. I hope that helps! Thanks for stopping by! 🙂
Kleanthis @ Yumbles
Great idea Kristin. I also have a pot of basil in my balcony which produces more basil than I actually need. This sound as a great plant-based snack!
Miz Helen
Your post has been featured on Full Plate Thursday and we are pinning it to our Features Board. Thanks so much for sharing with us and enjoy your new Red Plate!
Miz Helen
Karen, the next best thing to mummy
I am not keen on garlic or anything too spicy, but my husband will love them, so I will give him a surprise #ourminilinkyparty@_karendennis
Helen at the Lazy Gastronome
Thanks for sharing at the What's for Dinner Party!
Kim~madeinaday
I have been meaning to make some pickles! Thanks for the recipe! Pinned & sharing! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Jeffrey Kengerski
Has anyone substituted salt for the sugar?
Kristin
Not that I know of, but if you want to reduce the sugar, you can certainly try doing that. You can skip it altogether, but I am not sure how that would turn out since the sweetness balances out the acid from the vinegar. Thanks for stopping by!
Billy
I love this recipe! I've never added basil to a pickle before but I think it sounds delicious! Can't wait to try this one at home. Thank you so much for sharing!