If you are a spice lover like me you will love these homemade pickled jalapenos. They are so easy to make and are far superior to those found already pickled in the supermarket. They seem hotter somehow and retain a pleasant crunch to them. Chilli’s are really easy to grow, but if you want to grow your own and you are in Australia, you will need to wait until later in the year, as it’s harvest time now. But as they are in season right now they are quite cheap in the supermarkets and markets so it worth buying some to give this recipe a try. Recipe is from Gwyneth Paltrow’s “It’s all Good”.
Ingredients
- 3/4 cup vinegar (white or white wine)
- 3/4 cup water
- 3 tsp course sea salt
- A shake of celery salt
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 8 large jalapenos, thinly sliced
- 1 bay leaf
- 1 garlic clove, thinly sliced
Directions
Pack your jar with the sliced jalapenoes, garlic and bay leaf.
Combine the vinegar, water, salt, celery salt, coriander seeds and peppercorns in a small saucepan over high heat, bring to the boil, and turn of the heat.
Pour the vinegar mixture over the jalapenoes, including all the seeds and peppercorns. Let the jar cool to room temperature, then tightly screw on the lid and store in the fridge.
The peppers are good after a week – but they keep up to a year in the fridge.
Use anyway you would normally use pickled jalapenoes, on nachoes, in tacos you name it. So tell me do you like chilli? Enjoy, Sheryl x
