Pickled Jalapeños Recipe

Since the arrival of my gifted glasshouse , I now have a glut of Jalapeños , so today I decided to see if I could pickle them, nothing ventured nothing gained.

330g, whole or sliced
1 cup apple cider vinegar
1 cup water
1 tbsp peppercorns
2 bay leaves
3 cloves of garlic, lightly pounded
2 tbsp coarse sea salt
1 tbsp sugar

Pack the jalapeños in a glass jar.

In a saucepan, add the rest of the ingredients and simmer for about 5 minutes.

Pour the hot pickling liquid over the jalapeños and let it rest for a few hours.

Shake it up a little so that the peppercorns are evenly distributed.

For a crunchy bite, you can start nibbling on them within a few hours.

As for softer texture, let this sit for 4-5 days.

Keep refrigerated for upto two months or can it according to jar manufacturer’s instructions.

2 Responses to “Pickled Jalapeños Recipe”

  1. on 20 Sep 2011 at 4:39 am Loadsof

    Awesome recipe – but how “hot” is it? I like the taste of the jalapeno’s but not the heat, good to be back in touch again..and enjoying blogging also cheery now

  2. on 20 Sep 2011 at 4:44 am Loadsof

    It doesn’t matter does it? – I’m only commenting aren’t I – so if I say someting on my blog, they won’t know who I am will they? 🙂

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