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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Always good to have these on hand. I make 4 at a time and give some away to my friends. Ingredients:
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 |
3 tablespoons fresh cilantro |
special equipment |
1 (8-ounce) jar |
Directions:
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
2. remove from the heat and let sit until cooled to room temperature.
3. Place the jalapenos, stem side up, into the jar and pour enough cooled vinegar mixture over them to cover. Pack the cilantro into the jar. Cover and refrigerate for at least 24 hours and up to 4 days.
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