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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

Ingredients

  • 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

Directions

  1. 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.

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