Pickles
Quick pickled jalapeños
Pickled jalapeños are one of the best ways to use a glut: slice, pour over a hot brine, and within an hour you have crunchy, tangy rings for tacos, burgers, nachos and toasted sandwiches.
This is a quick fridge pickle rather than a preserve for the pantry, so keep the jar in the fridge and use it within a month.
- Prep 10 min
- Cook 5 min
- Total 15 min
- Makes 1 x 500 ml jar
Ingredients
- 250 g fresh jalapeños (about 10 to 12)
- 250 ml white vinegar
- 250 ml water
- 2 cloves garlic, sliced
- 1 tbsp sugar
- 2 tsp flaky sea salt
- ½ tsp dried oregano
- ½ tsp cumin seeds (optional)
Method
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Step 1
Slice
Wearing gloves, slice the jalapeños into 5 mm rings. Pack them into a clean 500 ml jar with the garlic.
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Step 2
Make the brine
Bring the vinegar, water, sugar, salt, oregano and cumin to the boil, stirring until the sugar and salt dissolve.
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Step 3
Pour
Pour the hot brine over the jalapeños, pressing them down so they're covered.
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Step 4
Cool and chill
Leave to cool, then seal and refrigerate. They're ready in an hour, better the next day, and keep in the fridge for up to a month.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
