cookPickled Jalapeños

All chiles vary in heat, so choose wisely!
From: bonappetit.com Serves 8

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

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.

DO AHEAD: Jalapeños can be pickled 1 month ahead. Keep chilled.

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