Pickled Jalapenos

• 15 jalapeno chiles
• 2 cups red wine vinegar
• 2 cups white wine vinegar
• 2 tablespoons kosher salt
• 2 tablespoons sugar
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds

1. Bring a medium pan of salted water to a boil.
2. Add the jalapenos to the water and blanch for 2 minutes.
3. Drain well, pat dry with paper towels, and let cool slightly.
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. 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. Cook until the sugar and salt dissolve, about 2 minutes.
7. Remove from the heat and let cool to room temperature.
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. Drain before serving, discarding the liquid and aromatics.

chiles, red wine vinegar, white wine vinegar, kosher salt, sugar, coriander seeds, black peppercorns, fennel seeds, mustard seeds, cumin seeds

Taken from www.epicurious.com/recipes/food/views/pickled-jalapenos-376026 (may not work)