Pickled Jalapeños

Instructions

Slice 6 medium jalapenos into rings, leaving seeds intact, but discarding stems. Place into a pint sized mason jar, or other glass, plastic, or ceramic container with a sealable lid. Add in 3 medium garlic cloves (peeled) and 1 teaspoon whole cumin seeds.

In a small saucepan, stir together 1 1/2 cups distilled white vinegar, 2 tablespoons granulated sugar, and 1 tablespoon salt. Stir and bring to a boil. Once boiling, remove from the heat.

Pour mixture over jalapenos until the jar is full. Place the lid on and let cool to room temperature.

Once cooled, refrigerate. Let them sit and pickle for 12 hours before using.

Side Dish