Pickled, Refrigerated Jalapeno Peppers

Ingredients

• White, distilled vinegar
• Jalapeños
• Garlic
• Kosher or pickling salt (regular table salt not recommended)
• Spices -- bay leaves, coriander seeds, cumin seeds, black peppercorns

Instructions

1. Use pint jars for refrigerated pickled peppers.
2. Heat the 2 cups vinegar to 2 cups water almost to the boiling point--steaming, but not bubbling; cover and keep it hot until needed.
3. Slice the jalapeños into thin rounds, approximately 1/8" thick.
4. Add seasonings to each of the hot, sterilized jars: 1/2 tsp salt, 1/4 tsp peppercorns, 1 garlic clove, 1 bay leaf, 1/4 tsp cumin seed, 1/4 tsp coriander seed.
5. Add jalapeño slices to each jar. Press them down firmly as you add them in order to pack the slices tightly into jar. For a more attractive appearance, insert some slices vertically around the edge of the jar (otherwise, they tend to stack like coins).
6. Add hot vinegar mixture to each jar, leaving 1/2" headspace.
7. Let the jars cool to room temperature, then put them in the fridge and let them marinate for a few days (at least 3 days) before eating them. They will keep in the fridge for months.