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.