Pickled jalapeno chilli peppers

Pickled jalapeno chilli peppers


4 people made this

About this recipe: Vinegar, water, sugar, salt and garlic are all you need to make a big batch of pickled jalapenos that will add heat to your favourite meals.

Simply Sundays!

Serves: 48 

  • 235ml vinegar
  • 235ml water
  • 2 tablespoons granulated sugar
  • 1 tablespoon salt
  • 2 cloves garlic, smashed
  • 450g jalapeno peppers, thinly sliced

Prep:10min  ›  Cook:5min  ›  Extra time:45min  ›  Ready in:1hr 

  1. Combine vinegar, water, sugar, salt and garlic in a pot over medium-high heat. Bring to the boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
  2. Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
  3. Transfer jalapeno peppers to a large wide mouth jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover with a tight fitting lid and refrigerate.

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