• chefalisonbiebs

Pickled Jalapeños

Preparation time: 1 hour

Cook time: 10 minutes


220g Jalapeños (2 cups)

15g garlic (2 cloves)


Pickling liquid

½ cup plain white vinegar

1 cup rice vinegar

¾ cup granulated sugar

1 tbsp salt

¾ cup water

  • Slice the jalapeños into thin slices, put the slices onto a tray and place them into the freezer to let them freeze while you prepare the rest of the recipe.

  • This will allow the jalapeño to retain its green colour once pickled.

  • Peel the garlic, slice the cloves in half and remove the germ from the centre of the clove.

  • In a small saucepot add the vinegar, water, sugar, and salt and bring it to a boil.

  • Turn off the pickling liquid, add the garlic and allow to cool. In a clean glass jar or mason jar add the frozen jalapeño slices and pour the cooled pickling liquid to cover.

  • This will keep in the refrigerator for several months.

©chefalisonbiebs

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