Pickled Jalapenos

Ingredients

• Jalapenos

  Jalapeno, canned, solids and liquids

  5 ¼ pepper or 116g

• Water

  Plain, clean water

  ⅜ cup or 89g

• Vinegar

  Cider

  ⅜ cup or 90g

• Sugar

  White, granulated sugar

  1 ½ tbsp or 19g

• Salt

  Table

  ½ tbsp or 9g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Peppercorn

  Whole peppercorns, black

  ½ tsp or 1g

• Garlic

  Raw

  1 clove or 3g

Directions

1. It is a good idea to wear gloves when slicing jalapenos. The oils in the pepper can burn your skin and if you accidentally touch your eyes it will burn and sting. Cut the stem off the jalapeno. You can take the seeds and membranes out of the pepper or leave them in for extra heat. Slice them into rings by chopping through the pepper. Fill the jar with peppers as you go.
2. Slice the garlic clove into slices and add them to the jar.
3. To make the brine combine the water, vinegar, sugar, salt, cumin seeds and peppercorns in a small saucepan. Heat until the salt and sugar dissolve.
4. Pour the brine over jalapenos in the jar.
5. Put the lid on and let the jalapenos cool to room temperature. Then refrigerate and they will keep for about 3 weeks.
6. Recipe by: Annie (source: https://www.upstateramblings.com/pickled-jalapenos/)