PICKLED JALAPENOS {bobby flay}

By grinder

Ingredients

• Special equipment:
• 3 cups rice wine vinegar
• 3 tablespoons sugar
• 1 teaspoon white peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 2 tablespoons kosher salt
• 3 jalapenos, sliced in half lengthwise
• 7 sprigs fresh cilantro
• 1 {8oz}jar

Preparation

Step 1

Combine vinegar, sugar, peppercorns, seeds and salt in a medium saucepan and bring to a boil. Let boil 2 minutes and then remove from heat and let sit until cooled to room temperature.

Place jalapenos, stem side up, into the jar and pour enough cooled vinegar mixture over them to cover. Pack cilantro sprigs into the jar. Cover and refrigerate at least 24 hours and up to 4 days.