As you might have notice I’ve been experimenting with a lot of pickling stuff. Not all goes well the first time so I usually do a small batch first and then adjust things the second time around; that is when I share with you the recipe. My fridge right now it filled with pickled stuff as you can see from the image below. 
Carrots & Daikon, Unripe Green Grape, Watermelon Rinds, Pickles, Jalapeños
This year one of the plant that is thriving in my garden is jalapeños. I have like 6-7 of those plants and each is yielding peppers like crazy. 
But since it’s one of my favorite vegetable I think I have plenty of dishes that calls for this ingredient such as my Grilled Beef with Pahok Salad, Cambodian Spicy & Sour Beef Soup, Cambodian Stir-Fry Lemongrass Chicken, Sausage & Basil Fried Rice, and my Lotus Root Salad. 
Pickled jalapeños is very easy to make and keep well in the fridge for months! Even after making this jar there are plenty more in the garden. I think I’m going to show off to my Mother by giving her a jar of pickled jalapeños. 
This will prove that not only can I do garden I can cook too, well pickled. When I was growing up I never pay attention to her cooking. I just eat and she would say that I am going to live on burgers for the rest of my life! Not so, Mother.
Ingredients (makes about 1 quart jar)
25 fresh jalapenos, washed & sliced about ¼ inch thick (you can also pickle whole but stab it with the side with a fork)
2 ½ cups water
2 ½ cups vinegar (plain white distilled vinegar is fine)
3 tablespoons sugar
3 tablespoons kosher salt
2 bay leaves
2 tablespoons coriander seeds
2 tablespoons whole black peppercorn
3 cloves garlic, peeled
Method:
Wash, slice or stab the jalapeños and put them in a preserving jar and top it with garlic.
In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes.
Remove from heat and let cool for five minutes, then pour the brine over the peppers. Place the lid on the jar and let cool. Once cool, store it in the refrigerate. It about 2-3 days it should be ready to eat.
finally got around to trying this recipe. thanks for sharing how to pickle… i never knew it was so simple.
the jalapenos i pickled with this recipe were great. only thing was i had cut up the garlic pieces cuz my garlic was so big, bad move… they all turned blue. tasted fine. but they were really blue.
Theary,
It’s normal that the garlic turned to a blue-ish color. LOL I don’t know why it does that though. I rarely get the garlic and use it for flavoring when I pickled them but they are still edible like you had experience. Since autumn is here and the weather is getting cooler I had just harvest the last batch of jalapenos in my garden. They are short and stumpy. LOL but I plan to pickle them because it’s too much to finish them on time and pickling them, as you may know, will allow me to store it in the fridge for months!