Pickled Jalapenos
- 1 cup white vinegar
- 1/2 cup water
- 1 1/2 teaspoon kosher or pickling salt
- 1 1/2 teaspoon sugar
- 1/2 teaspoon whole cumin seeds, lightly toasted
- 3 or more cloves fresh garlic, cut in half or quarters
- 15-20 fresh jalapenos, halved lengthwise (seeded if you prefer milder peppers)
- 10-15 baby carrots
- 1/2 small onion, sliced in thin rings
- A few sprigs of fresh lemon basil (you could use bay leaves or regular basil also)
Bring vinegar, water, salt, sugar, cumin and garlic to a boil in a medium sauce pan. Add the jalapenos, carrots and onions and boil 4-5 minutes. The jalapenos should still be bright green and crunchy.
Place the fresh herbs in the bottom of a glass jar big enough to hold the jalapenos (approximately 20 oz., but too big is better than too small.) Put peppers, carrots and onions in the jar. Pour liquid in jar. Don't forget the garlic!
The peppers should stay undisturbed in the refrigerator for at least a week.
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