Sterilise the jar or jars you'll be using to store the jalapenos.Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.
For the Pickled Jalapenos:
Wash and dry the jalapenos. Remove the stalks.
Thinly slice the jalapenos.
Combine the vinegar, water, mustard and cumin seeds, garlic, sugar and salt in a non-reactive saucepan. Over a medium heat, bring the mixture to the boil. See Note 5.
Add the jalapeno slices and stir. Turn off the heat. Let the mixture sit for 5 minutes.
Carefully add the jalapenos and brine into the sterilised jars. Seal the jars, and allow to cool before placing in the refrigerator.
I have used white vinegar in this recipe, however, you can also use apple cider vinegar or white wine vinegar.
It is essential to use filtered/un-chlorinated water when pickling or preserving. (You don't want the bad taste of the water to affect the final product!)
Ensure you use cooking salt or coarse sea salt, as regular table salt may contain caking agents and is much stronger.
The Australian tablespoon is 20ml or 4 teaspoons. In most other countries the tablespoon is 15ml or 3 teaspoons.
Non-reactive saucepans are those which are ceramic, stainless steel, glass or enamelled cookware. Copper, iron and aluminium pans are reactive. Acidic foods, such as vinegar may take on a metallic taste and discolour if cooked in such pans.
Please note, the nutritional information is based on the entire jar, and you will not be consuming the brine.