I’ve found a new recipe for crunchy jalapeños and it’s the bomb! They’re not semi-soggy like the other recipe I have up, and I’ve omitted the extra spices to give them a more authentically jalapeño-ness. 

It’s essentially the same process but simpler. Sterelise the bottles and lids as per usual and have them in a warm over ready to be packed. Dice up your jalapeños while the brine is coming to the boil. Once you have your ducks neatly in a row, get ready to chop their freaken heads off! Pack the jalapeños into a jar and follow it quickly by the simmering brine then cap. Repeat with each jar doing one at a time. 

Let pickle for a week and prepare yourself for the burn that’s to come…

Will last for decades. 

Brine:

3L water

1L white vinegar

12tbs non-iodised brining salt 

2-3kg jalapeños