Christopher Testani
All chiles vary in heat, so choose wisely!
Recipe information
Yield
8 Servings
Ingredients
8
jalapeños
2
sprigs oregano
2
sprigs thyme
1
bay leaf
1½
cups white wine vinegar
¼
cup vegetable oil
2
tablespoons kosher salt
1
tablespoon sugar
1
teaspoon black peppercorns
1
teaspoon cumin seeds
Need to make a substitution?
Preparation
Step 1
Bring jalapeños, oregano, thyme, bay leaf, vinegar, oil, salt, sugar, peppercorns, and cumin seeds to a boil in a medium saucepan; let cool. Transfer to glass jars, making sure chiles are submerged, and chill.
Step 2
DO AHEAD: Jalapeños can be pickled 1 month ahead. Keep chilled.