Pepper Play

Recipe: Pickled Jalapeños


  • 330g, whole or sliced
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 tbsp peppercorns (I used pink because I like colour)
  • 2 bay leaves
  • 3 cloves of garlic, lightly pounded
  • 2 tbsp coarse sea salt
  • 1 tbsp sugar


  1. Pack the jalapeños in a glass jar.
  2. In a saucepan, add the rest of the ingredients and simmer for about 5 minutes.
  3. Pour the hot pickling liquid over the jalapeños and let it rest for a few hours. Shake it up a little so that the peppercorns are evenly distributed.
  4. For a crunchy bite, you can start nibbling on them within a few hours. As for softer texture, let this sit for 4-5 days.
  5. Keep refrigerated for upto two months or can it according to jar manufacturer’s instructions.