A delightful recipe for pickled jalapeños, enhanced with a touch of sweetness and aromatic spices.
Slice the jalapeños into rings and the carrot and onion into thin slices.
Wear gloves when handling jalapeños to avoid irritation.
In a saucepan, combine vinegar, water, sugar, salt, oregano, and cumin seeds. Bring to a boil.
Stir the mixture until the sugar and salt dissolve completely.
Pack the sliced vegetables and garlic into sterilized jars.
Pack the jars tightly but leave some space for the brine to circulate.
Pour the hot brine over the vegetables, ensuring they are fully submerged.
Use a ladle for precise pouring and to avoid spills.
Seal the jars and let them cool to room temperature before storing in the refrigerator.
Ensure the lids are tightly sealed to maintain freshness.
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