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1 pound (450g) fresh jalapeno peppers, washed (see Note)
2 1/2 cups (625ml) water
2 1/2 cups (625ml) vinegar (I used white distilled vinegar)
3 tablespoons sugar
3 tablespoons coarse salt, such as kosher
2 bay leaves
2 tablespoons whole coriander seeds
3 cloves garlic, peeled
2 tablespoons black peppercorns
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1st Keep
 kwishall
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