Pickled Jalapenos

1. 1

   Bring a medium pan of salted water to a boil.

2. 2

   Add the jalapenos to the water and blanch for 2 minutes.

3. 3

   Drain well, pat dry with paper towels, and let cool slightly.

4. 4

   Using a small paring knife, make a small slit in the center of each jalapeno and place in a small nonreactive bowl that has a tight-fitting lid.

5. 5

   Combine the red and white wine vinegars, the salt, sugar, coriander seeds, peppercorns, fennel seeds, mustard seeds, and cumin seeds in a medium nonreactive saucepan and bring to a boil over high heat.

6. 6

   Cook until the sugar and salt dissolve, about 2 minutes.

7. 7

   Remove from the heat and let cool to room temperature.

8. 8

   Pour the mixture over the jalapenos, cover, and refrigerate for at least 24 hours and up to 1 week, stirring the mixture at least once during this time.

9. 9

   Drain before serving, discarding the liquid and aromatics.

* Per serving · 4 servings · Values may vary.