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
- about 20 red or green jalapeños
- 310ml white vinegar
- 125ml water
- 25ml salt
- 60ml sugar
- Cut the jalapeños into 5mm-thick rings. Place into a 750ml sterilised jar.
- 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
These chillies will keep in the fridge for up to a year unopened; once opened use within 3 months.
Magazine issue date: April, 2018