PICKLED JALAPENO SLICES

PICKLED JALAPENO SLICES
½ cup water
1 ½ cups white vinegar
1 teaspoon coarse salt
¼ teaspoon ground cumin
4 cloves garlic, peeled and left whole (ek sit nie garlic in nie)
8 to 10 large or 20 small jalapeno peppers sliced into thin rings
Combine the water, vinegar, salt and cumin in a large saucepan and bring to a boil over high heat to create a brine. In the meantime, sterilize the jars and lids.
Place 2 cloves garlic in each jar and fill evenly with the pepper rings. Pour the hot brine over the peppers to cover and screw on the lids.
Process in a hot – water bath for 10 minutes to seal. Let cool before storing in the refrigerators for 1 to 2 weeks, or until the jalapeno slices lose their bright green color. They are then ready to eat.
Foto: Petro van Genderen