Crunchy, spicy rounds of fresh jalapeño peppers in a flavour packed brine. These homemade pickled jalapeños are so delicious!
Are you a spice lover? I like to think I am but really the spiciness of jalapeños is all I can handle comfortably. And we all know their spiciness is at the lower end of the scale!
Jalapeños are amazing for adding just that little kick that food often needs, and pickling them makes them POP. Seriously, they become so much more than just a chili when you add them to a flavoured brine.
In this recipe there is the addition of fresh garlic, dried oregano, cumin and bay leaves. Delicious, even if I do say so myself.
The brine is vinegar based so these are wonderful to store long term. You just need to seal the canning jars well and place them in a boiling water bath for 10 minutes. If you’re not into that, just store them in the refrigerator! They’ll last for for ages.
Please wear gloves when slicing them! It so stings if you don’t, and for hours after the job.
Homemade Pickled Jalapeños
Crunchy, spicy rounds of fresh jalapeño peppers in a flavour packed brine. Makes one large 450ml Jar.
- 8-10 fresh medium jalapeños
- 2 cloves fresh garlic
- 1 bay leaf
- 1 tsp cumin seeds
- 1 tsp dried oregano
- 1 1/2 tbsp rock salt
- 2 tsp sugar
- 1 cup white vinegar
- 1 cup water
Sterilise a 450ml preserving jar (or two smaller ones). Wash them with warm soapy water. Remove all soap residue and let them dry in an 120 degree celsius oven for 15-20 minutes.
Use gloves to slice the jalapeños into rounds. It will seriously sting if you don’t!
In a deep saucepan, combine all the other ingredients together. Bring to a boil and simmer until the salt and sugar have dissolved. Pour in the jalapeños and simmer for 2-3 minutes.
While the liquid is still hot, scoop the jalapeños into the hot clean jar. Pack them down well and top up with the brine until it reaches just below the rim of the jar. Seal and place in a boiling water bath for 10 minutes (if preserving long term.)
Once opened, store in the refrigerator.
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