Pickled Jalapenos with Garlic and Cumin
Add some heat to your next taco night with these easy pickled jalapenos
Ingredients
- 50 each Jalapenos
- 3 cups Water
- 1 Cup Apple Cider Vinegar
- 10 tbsp Raw Cane Sugar
- 4 each Garlic Cloves
- 1 tsp Cumin Seeds
- 2.5 tbsp Sea Salt
Instructions
- Chop all of the jalapenos into 1/4 inch thick rings.
- Place the jalapeno rings into clean quart-sized mason jars. Feel free to use smaller jars if you prefer.
- Combine water, vinegar, sugar, salt, garlic cloves, and cumin into heavy bottomed sauce pan and bring to a boil.
- Stir the mixture until all of the salt and sugar is dissolved.
- After dissolving the salt and sugar and while brine is still very hot, CAREFULLY pour the brine directly into the jars with the jalapenos. The hot brine will start to cook the jalapenos, softening them a bit and combining the flavors nicely.
- Place lids on the jars and allow to cool at room temperature.
- Once cool, store in the refrigerator.
- NOTE: If you want to "can" these peppers for room temperature storage, feel free to use your preferred canning method to do so.