I have had an absolute bumper crop of jalapenos this summer so I thought I would pickle some to enjoy all year round. You could also try this with other chilli varieties such as long red, habaneros or small green.
Our bumper crop – it just keeps on giving!
Sweet pickled jalapenos
3/4 cup white wine vinegar
3/4 cup water
3/4 cup caster sugar
1 tablespoon sea salt flakes
2 bay leaves
2 cloves garlic, sliced
1 tablespoon whole cumin seeds
1 tablespoon black peppercorns
2 cups (200g) fresh jalapenos, washed and sliced
Place the vinegar, water, sugar, salt, bay leaves, garlic, cumin and peppercorns in a medium saucepan over high heat. Stir to dissolve the sugar. Bring to the boil. Add the jalapenos and cook for 5 minutes. Spoon jalapenos and liquid into a 2-cup (500ml) capacity jar. Top with a lid and allow to cool. Refrigerate for at least one week before using.
The jalapenos should keep for a few months in the fridge but if you would like to keep them longer, I recommend you sterilise the jar first.
Makes 2 cups
oOo The jalapenos are delicious in homemade tacos or quesadillas, or try in a Mexi-inspired corn salad.
oOo I divided the jalapenos between 2 of these mason jars so I could give one to a friend.
