Refrigerator Pickled Jalapeño Slices

Ingredients:

2 lb Fresh jalapeños, cut into 1/8-inch slices

2 1/4 C Vinegar

2 1/4 C Water

2 T Sugar (optional)

Per pint:

1/2 t Kosher salt

1/2 t Whole black peppercorns

1/2 t Whole cumin seeds

1/4 t Whole coriander seeds

1 Bay leaf

1 Garlic clove, peeled

Directions:

Boil enough jars and lids to hold 4 pints of pickled jalapeño slices. Keep jars warm until ready to fill. 

In 2-quart pan, combine vinegar, water, and sugar. Heat until just before it starts to boil. 

Add salt, pepper, cumin, coriander, bay leaf, and garlic to each jar.

Add jalapeno slices to jars, pressing down and packing them in compactly until jars are filled.

Pour hot vinegar mixture into each jar, leaving 1/2" head space. Insert bubble remover tool (or chopstick) down side of jar and press in toward center to release any bubbles. Clean jar rims with wet paper towel. Add jar lids and rings, making them "finger tight."

Allow jars to cool to room temperature and then store in fridge. Allow to marinate at least 3 days before eating. Good for several months. 

* Adapted from http://www.theyummylife.com/Pickled_Jalapeno_Peppers