Pickled Jalapeno Peppers
Pickled Jalapeno Peppers
Try this quick and easy side dish recipe from Inspired with Anna Olson.
  • Difficulty Level Easy
  • Technique Pickling
  • Preparation Time 20 minutes
  • Cooking Time 5 minutes
  • Yield 8 - 10 servings
  • 12 fresh Jalapeno or other fresh Chilli peppers, stemmed and sliced (leave seeds in)
  • 250 millilitres White vinegar
  • 250 millilitres Water
  • 100 grams granulated Sugar
  • 10 grams Salt
  • 60 grams sliced Red onion
  • 1 clove Garlic, sliced
  • 2 grams Coriander seed
  1. Place the sliced jalapenos into a mason jar or a bowl
  2. In a small saucepan bring the vinegar, water, sugar, salt, onion, garlic and coriander seeds up to a boil over high heat. Pour this over the peppers and let them cool to room temperature
  3. Cover and chill until ready to use. These can be enjoyed right away or they will keep for 3 months refrigerated

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