Pickled jalapeno chilli peppers

    (24)
    1 hour

    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.


    64 people made this

    Ingredients
    Serves: 48 

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

    Method
    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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    Reviews & ratings
    Average global rating:
    (24)

    Reviews in English (19)

    by
    1

    9-26-2018 ~I must confess I made these only because I was desperate to find something to do with an excess of jalapenos from my garden. I mean, much as I love them, you can only eat so many jalapeno poppers. That said, I gave these a try. I made these just as the recipe directed and would do so again. The best testament to how good these are is that Hubs, in spite of his sensitive innards, has been making nearly a nightly habit of nachos.  -  27 Sep 2018  (Review from Allrecipes US | Canada)

    by
    1

    I would definitely make these again and I am making future plans to grow more jalapeños in my garden next year. I did not change anything in this recipe and the jalapeños were perfect. A bit crunchy, and the flavor was excellent unlike the store-bought peppers that ate too soft for my liking. we use them in all different recipes in our kitchen.  -  13 Dec 2016  (Review from Allrecipes US | Canada)

    by
    0

    Great and easy to make...slightly sweet and a little hot.  -  08 Feb 2019  (Review from Allrecipes US | Canada)