Easy Pickled Jalapeño Recipe
For All Jalapeño Lovers
After a trip to México, the chili capital of the world, I got hooked on jalapeño chili peppers. I eat them at any opportunity! In Peru, buying a jar of imported jalapeños can be quite expensive. However, on a recent trip to Chinatown, Lima, I found to my delight that I would now be able to feed my chili fix cheaply because I could buy fresh jalapeños by the kilo. No more store-bought pickles!
I'm basing this recipe on one passed on to me by a good friend who understands that life without jalapeños isn’t an option. I’ve made a couple of tweaks, like adding smoked jalapeños (a.k.a. chipotle), my other addiction! This recipe is based on 20 large jalapeños, but go ahead and make a big batch like I did. I got hold of just over a kilo (about 2 pounds), 70 jalapeños in total, and filled these two jars.
Preparation: 10 mins to wash and chop
Cooking: About 10 mins to boil pickling liquid
Resting time: 10 mins before bottling
- 20 Large jalapeño peppers
- 1 1/2 cups Water
- 1 1/2 cups White vinegar
- 6 tablespoons White sugar
- 2 tablespoons Salt
- 2 cloves Garlic
- 1 teaspoon Oregano
How to make your pickles
- Put all your ingredients except the jalapeños into a pan: water, sugar, salt, vinegar, garlic (one clove crushed the other whole) & oregano and bring to the boil.
- Add the chopped jalapeños to the pan of pickling liquid and stir for 1 minute. Take the pan off the heat and leave to cool for about 10 mins. Stir every so often so that all the jalapeños enjoy your pickling mixture. You will see them change colour slightly form dark green to the recognizable olive green hue.
- Scoop out the jalapeños and place them into your clean storage jars. Fill up the remainder of the jars with your pickling liquid. Secure the lids and store in the fridge.
Do you know your chillies?
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Please me know if the recipe worked for you
Spice it up a bit
Add your own touch to your pickles by adding to your filled jars of jalapeños a little of your favorite ingredient. Try adding more whole garlic cloves, whole red chilli or smoke it up by adding chopped dried chipotle peppers.
© 2017 lemonkerdz