Spicy but nice – who doesn’t love the heat of a jalapeno pepper?
- Jalapenos are usually picked and eaten while still green, but if they fully ripen they turn red, orange, or yellow.
- Jalapenos are hot chillis. Most of the heat is found in the seeds.
- If you prefer a milder chili, simply remove the seeds and white pith before cooking. Just be careful to not touch your eyes!
Quick Pickled Jalapenos
20 jalapeno peppers, sliced
2 cups white vinegar
2 cups water
1 clove garlic, smashed
4 tbs sugar
1 tbs salt
1. In a medium pot combine water, vinegar, garlic, salt and sugar. Bring to the boil and stir until the sugar and salt have dissolved. Remove from heat, and let cool for 15 minutes.
2. To store, use glass jars with a secure lid. Divide the sliced jalapenos between jars and cover with the pickling liquid.
3. Let cool to room temperature, secure the lid, and store in the fridge.
More Recipe Ideas:
- Cheesy jalapeno poppers
- Spicy jalapeno vinaigrette
- Jalapeno corn salsa
For more healthy recipes…
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Nikita is a food writer, stylist & recipe developer based in Johannesburg.