we have had so much late summer rain that has brought us a plentiful crop of jalapenos. i made batch of pickled jalapenos for snacking and to accompany dishes throughout the winter.
ingredients
a big bowl of fresh jalapenos (2-3 pounds)
6 cups plain white vinegar
6 cups water
1 head of garlic, peeled
6 Tbsp kosher salt (add more to taste)
4 Tbsp sugar
1 Tbsp cumin seeds
about 6 bay leaves
directions
-boil all of the ingredients except the jalapenos….for 10 minutes
-poke a hole in all of the jalapenos to prevent them from collapsing
-blanch the jalapenos for 4 minutes
-drain the jalapenos and place in jars
-remove garlic from vinegar mixture (you can eat it but the acid in the vinegar will turn it blue)
-pour vinegar mixture over jalapenos, leaving 2 cm from the top of jars
-seal jars
-if you are canning jalapenos, follow professional canning instructions
-if you are not canning, refrigerate and enjoy within a few weeks
