Pickled Jalapeños, or How to Use Many Jars Recipe | Yummly
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Pickled Jalapeños, Or How to Use Many Jars

CUCUMBERS AND LIMES
11Ingredients
80Minutes
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Ingredients

US|METRIC
4 SERVINGS
  • 2 pounds jalapeños
  • 1 pound carrots
  • 1 head cauliflower
  • 1 quart water (preferably distilled or filtered)
  • 1 quart distilled white vinegar
  • 1/3 cup kosher salt
  • 1 tablespoon cracked black pepper
  • 4 bay leaves (crumbled)
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon thyme
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