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 comments Wednesday 17 Aug 2011 | Porl | Foodie, Recipe
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
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? 🙂