Fresh Pods ,Habanada SEASONING Pepper, Chile,, no heat

Instructions

• Clean and sterilize a 1-quart jar and lid (or an equal volume of smaller jars). Set up your water bath or canning system.
• Peel the shallot and slice very thinly across the grain. Set aside.
• Scrape off any pulp and as much of the white rind from the lime peel as possible. Thinly slice and set aside.
• Fill your jar(s) with the sliced peppers, shallots, and lime peel. Alternate between layers of pepper and layers of shallot and lime. Pack the jars tightly to avoid leaving any large air pockets. Leave 1/2″ of space to the top of the jar.
• In a medium pot, bring water, vinegars, salt, sugar, and cumin seeds to a boil. Once a full boil is reached, remove from heat and immediately (and carefully!) pour over peppers, again leaving 1/2″ of head space at the top of the jar. Use a knife, spatula, or similar utensil to release any air pockets that become trapped in the peppers.
• Place lid on jar and tighten firmly by hand. Process in water bath for 15 minutes.
• Carefully remove from water bath and allow to rest undisturbed in a cool, dark place for 24 hours. Check to ensure that the lid has sealed – as long as it has, the jar may be stored at room temperature for up to a year. Refrigerate after opening.