- 2 pounds fresh jalapeno peppers, halved
- 3-6 whole large cloves garlic, sliced
- 1 tablespoon whole cumin seed
- 3 cups distilled white vinegar or cider vinegar
- 3 cups water
- 2 tablespoons plus 2 teaspoons sea salt
- 2 tablespoons sugar
- Divide peppers among 6 one-pint canning jars. Divide the garlic evenly among the jars.
- Combine vinegar, water, cumin, salt, and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
- Carefully fill jars with brine to within 1/2 inch of the rim, covering the peppers completely.
- Place the lids on the jars and process in boiling water for at least 10 minutes.
- Carefully remove jars from water using a jar lifter. Allow the jars to cool to room temperature then test the lids. If they are not set consider reprocessing (or making refrigerator pickles).
- Store in a cool dark place until you are ready to use. Refrigerate once opened.
Note: if you want to make more flavorful Mexican-style pickles consider adding a couple carrot and onion slices to each jar in step 1.