Pickled Jalapeños

Name: Pickled Jalapeños
Yield: Makes 10 jalapeños
Ingredients: 3 cups, water; 7 teaspoons canning and pickling salt, salt; 1 1/2 tablespoons, sugar; 1 tablespoon, cumin seeds; 10 small, jalapeño chiles (2 to 3 inches long), halved lengthwise and seeded; 1 , shallot, peeled and halved through root end; 6 (2-inch) strips, lime zest; 4 , garlic cloves, smashed and peeled

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Appears in Cook's Illustrated September/October 2017

Vegetables

Make Ahead

Condiments

SERVESMakes 10 jalapeños

TIME40 minutes, plus 10 days pickling

WHY THIS RECIPE WORKS

Most store-bought pickled jalapeños are preserved in a vinegar brine and seasoned with bay leaf and onion. Their flavor is not complex. To add deeper flavors, we ferment our jalapeños and add shallot and garlic. Cumin seeds lend earthiness ...

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