8-10large jalapeno peppersit’s hard to be exact here, but it’s about a pound rinsed, and sliced into thin rings. For smaller rings, use about 20 small jalapenos
Instructions
In a nonreactive saucepan whisk together the vinegar, water, salt and cumin. Bring to a boil over high heat, stirring until the salt dissolves.
Sterilize the jars and lids.
Pack each pint jar tightly with sliced pepper rings and one whole garlic clove each. Leave enough room at the top so the lid rests easily on the mouth of the jar.
Add the hot brine to cover the pepper rings leaving about 1/4" space at the top of each jar.
Use a skewer or chopstick to poke down into the jar, freeing any air bubbles.
Clean the top of the jars. Add the tops and screw on the lids.
Place into a hot water bath for 15 minutes then remove.