Ingredients:
- 8 jalapeño peppers, a mix of red and green
- 1 clove of garlic, crushed
- 2 slices of lime (optional)
- juice of ½ a lime (optional)
- 3/4 cup water
- 2 tablespoons raw sugar, honey or agave syrup
- ¼ teaspoon cumin, lightly crushed
Preparation:
Time: 30 minutes
Yield: 4
Make the Pickled Jalapeño
- Slice the peppers and pack them into a ½ pint jar with the garlic and slices of lime.
- Combine the lime juice, vinegar, water, sweetener of choice, salt, and cumin in a small saucepan and bring to a boil.
- Pour the brine over the peppers.
- Cover and refrigerate.
- These will keep 2 weeks in the fridge.