Pickled Jalapenos for Bloody Marys
We use these jalapenos to garnish our Bloody Marys, but they can also be used to top sandwiches and burgers.
- Yield: Makes 20
Source: Martha Stewart Living, July 2004
- 2 cups distilled white vinegar
- 1 tablespoon coarse salt
- 1 tablespoon sugar
- 1 teaspoon cumin seeds, lightly toasted
- 8 garlic cloves
- 20 fresh jalapenos
- 2 small red onions, cut into 1/4-inch-thick rings
Bring vinegar, 1 cup water, salt, sugar, cumin, and garlic to a boil in a medium saucepan. Add jalapenos and onions; boil 5 minutes. Let cool completely, about 45 minutes. Refrigerate in an airtight container at least 1 week or up to 1 month.