Pickled Jalapeno Chilli Peppers
Prep time: 10 mins
Cook time: 35 mins
Makes: 570ml jar
Easy homemade pickled jalapenos from scratch! Fresh jalapeños pickled and jarred.
- 235ml vinegar
- 235ml water
- 2 tbsp sugar
- 1 tbsp salt
- 2 garlic cloves, smashed
- 450g jalapeno peppers, thinly sliced
Combine vinegar, water, sugar, salt and garlic in a pot over medium-high heat. Bring to the boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
Stir jalapeño peppers into the pot. Let stand until slightly cooled, about 15 minutes.
Transfer jalapeño peppers to a large wide-mouth jar, pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover with a tight-fitting lid and refrigerate.