Pickled Jalapenos

Pickled Jalapenos

makes ½ l



375 g jalapenos

250 g white wine vinegar

200 g water

100 g sugar, raw organic

10 g salt, kosher

10 g pickling spice, optional



Slice the jalapenos into rings while discarding the stem at the end.

Bring all ingredients except the jalapenos to a simmer until the sugar and salt has dissolved.

Chill the pickling liquid.

Place the sliced jalapenos into a mason jar and pour the cooled pickling liquid into the jar to cover the jalapenos.

Refrigerate overnight.




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