This recipe is by Linda Ly of Garden Betty, and makes 2 quarts.


This recipe is by Linda Ly of Garden Betty, and makes 2 quarts.


  • 2 cups distilled white vinegar
  • 2 cups water
  • 2 tablespoons sugar
  • 1 tablespoon Ball® Salt for Pickling & Preserving
  • 8 garlic cloves
  • 2 bay leaves
  • 2 teaspoons coriander seeds, divided
  • 2 teaspoons peppercorns, divided
  • 1 teaspoon cumin seeds, divided
  • 3/4 pound serrano or jalapeño peppers, stems trimmed
  • 1 cup sliced white onions
  • 1 cup sliced carrots



1) In a medium saucepan over mediumhigh heat, combine the vinegar, water, sugar, and salt and bring to a boil. Reduce the heat, add the garlic, and simmer for 5 to 10 minutes while you prepare the remaining ingredients.

2) Fill each jar with 1 bay leaf, 1 teaspoon coriander, 1 teaspoon peppercorns, and 1/2 teaspoon cumin.

3) Using a sharp knife, make a few slits in each pepper. Layer the peppers, onions, and carrots in each jar, leaving about 1/2 inch headspace.

4) Remove the saucepan from heat. Divide the garlic among the jars and ladle the hot brine over the vegetables. Let cool to room temperature. Seal with a lid and refrigerate for at least one week before serving.

Bon Appetit