Pickled jalapeños

pickled jalapeños

Pickled jalapeños are the perfect way to add tangy, hot bursts of flavour to any dish. This is also a great way of preserving them when they are in season.

  • 10 mins
  • Makes about 750ml
  • Easy

INGREDIENTS

  • about 20 red or green jalapeños
  • 310ml white vinegar
  • 125ml water
  • 25ml salt
  • 60ml sugar

METHOD

  1. Cut the jalapeños into 5mm-thick rings. Place into a 750ml sterilised jar.
  2. Bring the remaining ingredients to a boil, stirring until sugar has dissolved. Pour hot liquid over the chillies to completely fill (add more chillies or place in a smaller jar if not full). Close jar and shake well. Refrigerate for at least 2 days.

FEATURE: MARGIE ELS-BURGER  ASSISTED BY ALFRED NQAYI  PHOTOS: DYLAN SWART

Tip

These chillies will keep in the fridge for up to a year unopened; once opened use within 3 months.

Magazine issue date: April, 2018


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