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Pickled Jalapeños

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This brine solution in this recipe is enough for 5 x 400ml jars

Ingredients

  • Jalapeño peppers, sliced

  • Large onion, sliced thickly (one slice per jar)

  • Garlic cloves, peeled (2 to 3 per jar)

  • Peppercorns (5 per jar)


Brine solution

  • 700ml white vinegar

  • 700ml water

  • 10 tbsp sugar

  • 4 tbsp salt

Method

  1. Select enough jars for the jalapeños to fit snuggly

  2. Place a slice of onion at the base of each jar

  3. Add the peppercorns and garlic to the jars

  4. Prick a small hole with a knife in each jalapeño

  5. In a saucepan, mix together enough of the brine solution to cover the peppers in each jar completely

  6. Place on the stove to boil until all the salt and sugar has dissolved, keep hot

  7. Blanch the jalapeños for 4 minutes in boiling water

  8. Place peppers in jars, packing as tightly as possible (if they are loose, they will float to the top as the peppers mature and soften

  9. Pour the brine solution into the jars filling each one completely

  10. Place the lids on the jars and boil in 5cm of water for 10 minutes in a large pot with the lid on

  11. Allow to mature for at least 2 weeks before eating

Notes

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