Pickled Jalapenos

🛒 Ingredients

• Jalapeno peppers 600 g · 174 kcal
• White vinegar (5% acidity) 240 g · 43 kcal
• Water 240 g · 0 kcal
• Garlic 15 g · 22 kcal
• Cumin seeds 2 g · 8 kcal
• Bay leaves 2 g · 0 kcal

👨‍🍳 Instructions

1. Wash and slice the jalapeños into uniform rounds; set aside. Peel and thinly slice the garlic cloves.
2. In a medium saucepan, combine vinegar, water, sugar, and salt. Add bay leaves and cumin seeds.
3. Bring the brine mixture to a rolling boil over medium-high heat, stirring until the sugar and salt are fully dissolved.
4. Carefully pack the sliced jalapeños and garlic into clean, heat-proof jars, leaving about half an inch of headspace.
5. Pour the hot brine over the packed jalapeños and garlic, ensuring they are completely submerged. Tap jars gently to release air bubbles.
6. Seal the jars with lids. Allow them to cool to room temperature, then refrigerate for at least 24 hours before serving for best flavor.