Refrigerator Jalapeno Pickles

Ingredients

• 2 cups (500 mL) pure white vinegar
• 1 cup (250 mL) water
• 1 tbsp (15 mL) pickling salt
• 1 tbsp (15 mL) sugar
• 1/2 tsp (2 mL) coriander seeds
• 4 cloves garlic, peeled
• 1 small bay leaf
• 14 - 20 jalapeno peppers

Directions

1. To prepare pickling liquid, combine all ingredients except jalapeno peppers in a large nonreactive saucepan. Bring to a boil over medium heat. Add jalapeno peppers. Return to a boil. Boil, uncovered, for 5 minutes. Remove from heat and let stand, uncovered, for 45 minutes.
2. Using a slotted spoon, transfer jalapeno peppers, garlic and bay leaf to a sterilized 1 quart (1 L) jar. Pour pickling liquid over jalapeno pepper mixture. Cover and refrigerate for at least 1 week or up to 6 weeks.