Pickled Jalapenos

Directions

1. 1
   Bring a medium pan of salted water to a boil.
2. 2
   Add the jalapenos to the water and blanch for 2 minutes.
3. 3
   Drain well, pat dry with paper towels, and let cool slightly.
4. 4
   Using a small paring knife, make a small slit in the center of each jalapeno and place in a small nonreactive bowl that has a tight-fitting lid.
5. 5
   Combine the red and white wine vinegars, the salt, sugar, coriander seeds, peppercorns, fennel seeds, mustard seeds, and cumin seeds in a medium nonreactive saucepan and bring to a boil over high heat.
6. 6
   Cook until the sugar and salt dissolve, about 2 minutes.
7. 7
   Remove from the heat and let cool to room temperature.
8. 8
   Pour the mixture over the jalapenos, cover, and refrigerate for at least 24 hours and up to 1 week, stirring the mixture at least once during this time.
9. 9
   Drain before serving, discarding the liquid and aromatics.