Pickled Jalapenos

By Nemo

Ingredients

• 3 cups rice wine vinegar
• 3 T sugar
• 1 tsp white peppercorns
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 2 T kosher salt
• 3 jalapenos, sliced in half lengthwise
• 7 sprigs fresh cilantro
• 1 8-ounce jar

Preparation

Step 1

Combine the vinegar, sugar, peppercorns, seeds, and salt in a medium saucepan and bring to a boil.

Let boil for 2 minutes, and then remove from the heat and let sit until cooled to room temperature.

Place the jalapenos, stem side up, into the jar and pour enough cooled vinegar mixture over them to cover. Pack the cilantro sprigs into the jar.

Cover and refrigerate for at least 24 hours and up to 4 days.