Sweet pickled jalapenos

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.