Directions

1. 1

   Slice the jalapeños in half lengthwise (or into quarters if they are large), or cut them into thick rounds. Remove the seeds if you would like a milder finish.

2. 2

   Pack the jalapeños, cilantro sprigs, and garlic into clean pint jars, leaving about ½ inch of headspace.

3. 3

   In a saucepan, bring the water, vinegar, salt, Turkish Bay Leaves, Coriander Seeds, Black Malabar Peppercorns, Black Mustard Seeds, and Cumin Seeds to a boil, stirring until the salt dissolves.

4. 4

   Pour the hot brine over the jalapeños to cover.

5. 5

   Seal the jars and let them cool to room temperature, then refrigerate. Best after 24 hours and good for about a month.

6. 6

   Serving suggestions: pile onto burgers or tacos, fold into a quick salsa or rice bowl, or set out as a condiment for any Latin, Asian, or Indian meal. Makes 1½ pints.