3/4 cup white wine vinegar
3/4 cup water
1 tablespoon coarse sea salt
a pinch of celery seed
1 teaspoon coriander seeds
1 teaspoon black peppercorns
8 large jalapenos
1 bay leaf
1 garlic clove, thinly sliced

3/4 cup white wine vinegar 3/4 cup water 1 tablespoon coarse sea salt 1 teaspoon coriander seeds 1 teaspoon black peppercorns 8 large jalapenos 1 bay leaf 1 garlic clove, thinly sliced

1. combine the vinegar, water, salt, celery seed, coriander seeds, and peppercorns in a small saucepan over high heat, bring to a boil and turn off the heat

2. pack an empty jar with the jalapenos and stuff the bay leaf and the garlic slices in and among the peppers

3. pour the vinegar mixture over the jalapenos, being sure to get all the seeds into the mixture

4. the liquid should cover the peppers completely

5. let the jar cool to room temperature, then tightly screw on the lid and stash in the fridge

6. peppers are good to go after a week, but keep up to a year in the fridge