Jas Mowgood

My Long Beach Pickle Recipe

The pickle recipe that I perfected when I first moved to Long Beach

A few months ago I gave a friend I’ve known for 5+ years, some pickle jalapenos I had made.  He is a person who rarely gives compliments; so when I received a text that not only told me that loved the pickles but that they helped him with his post-mountain biking cramps, I was sure that these pickles were not for kids. Just kidding.

Simple Brine Recipe

  • 2 cups water
  • 2 cups vinegar (1.5 cups of white vinegar and .5 cups of red wine vinegar)
  • 2 tablespoons kosher sea salt

My Pickle Spice Mix

  • 2 tablespoons black peppercorns
  • 2 tablespoons whole mustard seeds
  • 2 tablespoons whole coriander seeds
  • 4 dried and crushed bay leaves
  • 2 teaspoons ground coriander seeds
  • Fresh garlic cloves (leave aside)


  • Bring water and salt to a boil. Turn down to low. Add vinegar.
  • Mix together spices to make pickling mix
  • Fill a hot jar with chopped vegetables of choice.
  • Add one clove of fresh garlic and 2 teaspoons of pickling mix.
  • Fill a jar with brine leaving 1/4 inch of headspace
  • Seal jars. Place in hot canning water bath for 15 minutes
  • Remove and let cool on a rack.
  • Wait 10-14 days.
  • Enjoy pickles!
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