Two words…

Pickled and Jalapeños.

…are synonymous with…

Simple and Delicious.

Deliciously simple. Simply delicious… Did I mention how simple and delicious pickled jalapeños are? Well they are.

Now the only thing relatively complicated about this process is the processing. And by that I mean the processing [def. subjecting a substance to higher than normal temperatures to obtain desired properties]. So for that reason, I use vacola jars. But if you don’t have access to them, use normal jars, but make sure the lids are all in tip-top nick.

Firstly, for the processing, put a large pot of water on the stove and put a folded up tea towel in the bottom. You want to get the water up around 80C by the time you’re finished filling your jars. Then you can slice and dice your jalaps and pack them into your clean jars with…

[for 500ml jars]

1/2 tsp pickling salt

1/4 tsp pepper corns

and, depending on your taste buds…

1/4 tsp coriander seeds

1/4 tsp cumin seeds

1 clove of garlic

1/2 a bay leaf

Once your jars are packed, pop a clean saucepan on the stove and mix up a 50:50 brew of water and white vinegar. Bring it just to a simmer, then tip into the jars of Jalaps, filling to just below the rim. Then pop on the lids and carefully place into the pot of near-boiling water. You’ll most likely need to adjust the water level so its about 1 cm above the lid of the jars. Bring the water to the boil and process for 10 minutes [as long as it’s proper boiling for about 5 minutes, should be fine].

Bob’s your uncle!

Enjoy.