Over the past few weeks, my chilli plants have been growing very well, especially the jalapeño peppers, which are growing faster than I can used them. The other day I harvested what was on the plants and spent some time trying to decide what to do with them. Cheesy fried jalapeño poppers almost won out but in the end I decided since I hadn’t eaten any Mexican food for a while that some Mexican style pickled jalapeños was just what I needed.
I’ve pickled a few things over the past year but never jalapeños. It’s easy to forget just how quick and easy it is to pickle things, and this exercise was a nice refresher of the process.
Preparation Time: 5 minutes / Cooking Time: 10 minutes / Serves n/a
- 10 large jalapeño peppers
- 200ml water
- 200ml white wine vingear
- 10g table salt
- 10g white sugar
- 2 garlic cloves, crushed
- 2g Mexican oregano
- Slice the jalepeños as per the photo below.
- Combine all ingredients except the jalepeños into a medium sized saucepan and bring to the boil.
- Remove from the heat and add the jalepeños.
- Allow to cool and add the contents of the saucepan into a jar.
- Refrigerate for 7 days then use as required.
If you don’t have Mexican oregano you can use regular oregano but they will taste a bit different than the usual Mexican style pickled jalepeños because it’s actually a different herb with a slightly different taste.
Feel free to use red as well as green jalepeños – they still taste great they’re just sweeter and not as hot as the green ones.
For a slightly different taste, try using 100ml of white vinegar and 100ml of apple cider vinegar.