Pickled Jalapeno Chillies

    (18)
    1 hour

    Vinegar, water, sugar, salt and garlic are all you need to make a big batch of pickled jalapenos that will add heat to your favourite meals.


    8 people made this

    Ingredients
    Serves: 48 

    • 235ml vinegar
    • 235ml water
    • 2 tablespoons sugar
    • 1 tablespoon salt
    • 2 cloves garlic, smashed
    • 450g jalapenos, thinly sliced

    Directions
    Preparation:10min  ›  Cook:5min  ›  Extra time:45min  ›  Ready in:1hour 

    1. Combine vinegar, water, sugar, salt and garlic in a saucepan over medium-high heat. Bring to the boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
    2. Stir jalapenos into the saucepan. Let stand until slightly cooled, about 15 minutes.
    3. Transfer jalapenos to a large wide mouth jar, then pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover with a tight fitting lid and refrigerate.

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    Reviews and Ratings
    Global Ratings:
    (18)

    Reviews in English (14)

    by
    1

    I would definitely make these again and I am making future plans to grow more jalapeños in my garden next year. I did not change anything in this recipe and the jalapeños were perfect. A bit crunchy, and the flavor was excellent unlike the store-bought peppers that ate too soft for my liking. we use them in all different recipes in our kitchen.  -  13 Dec 2016  (Review from Allrecipes USA and Canada)

    by
    0

    Now let's see if they are going to turn out to be hot enough for me???  -  14 Aug 2018  (Review from Allrecipes USA and Canada)

    by
    0

    Can't get much easier! I especially like the fact that I can control the heat by the amount of seeds I leave/remove. Please wear gloves to avoid touching the seeds. If the juices get into your eyes, it's very painful.  -  22 Jul 2018  (Review from Allrecipes USA and Canada)