Pickled Jalapenos

By KDHarmon

Ingredients

• 8 jalapeños
• 2 sprigs oregano
• 2 sprigs thyme
• 1 bay leaf
• 1 1/2 cups white wine vinegar
• 1/4 cup vegetable oil
• 2 tablespoons kosher salt
• 1 tablespoon sugar
• 1 teaspoon black peppercorns
• 1 teaspoon cumin seeds

Details

Adapted from bonappetit.com

Preparation

Step 1

Bring jalapeños, oregano, thyme, bay leaf, vinegar, oil, salt, sugar, peppercorns, and cumin seeds to a boil in a medium saucepan; let cool. Transfer to glass jars, making sure chiles are submerged, and chill.


DO AHEAD: Jalapeños can be pickled 1 month ahead. Keep chilled.

Makes 8 servings.