Author: Susan Murray, www.awomancooksinasheville.com
2/3cupapple cider vinegar
Preheat the oven to 300 degrees
Wash a 1 pint canning jar (Mason jar) and the lid in hot, soapy water. Rinse the jar and place it on a baking sheet in the oven. Pour boiling water over the lid and ring to cover. Leave them in the water until needed
Wearing gloves, slice the jalapenos into ¼” rings.
Use a microplane to zest the limes. Reserve the zest and juice the limes.
Bring the vinegar, sugar, lime juice and cumin to a boil in a large saucepan or sauté pan. Stir until the sugar dissolves. Reduce the heat slightly and simmer for 5 minutes until it reduces to a thin syrup.
Add the jalapeno and lime zest. Bring back to a boil. Reduce the heat and simmer for 4-5 minutes until the jalapenos have darkened.
Remove the jar from the oven and use a slotted spoon to remove the jalapenos from the syrup and put them into the jar.
Strain the syrup and return to a boil. Boil for a further 5-10 minutes until it is a thick syrup.
Pour the syrup over the jalapenos in the jar covering them well and filling the jar to the top.
Remove the lid and ring from the jar. Dry them and seal the jar. Let cool completely and store in the refrigerator
Thank you for trying my recipe - enjoy!
Susan Murray, awomancooksinasheville.com