This is probably what you buy canned in the supermarket. Nothing wrong with that, but wait until you try this homemade version. You will be pleasantly surprised by the combination of heat, acidity and a hint of spice. You will never want anything else!
I like to make enough to fill up a 4 liter jar so I always have plenty at hand. They keep forever in the fridge (but usually don’t last that long). Simply addictive!Print
- Cuisine: Caribbean
- 1lt cider vinegar
- 2 tablespoons honey
- 1 teaspoon salt
- 1 tablespoon pickling spice (recipe below or storebought)
- 1 tablespoon pink peppercorns
- 750g jalapeño’s, cut into 3mm slices
- 1 1lt pickling jar, for storing
- Combine the vinegar, honey and salt in a saucepan and bring to the boil. Stir to dissolve the salt and remove from the heat. Place the pickling spice and pink pepper corns in the jar. Fill the jar tightly with jalapeño slices up to 2cm from the rim. Pour the hot brine in the jar covering all of the jalapeño. Clean the rim and seal the lid. Let cool and set aside in the fridge. Wait 1 week for the flavors to develop.
Homemade spice blends are much more flavorful than store-bought. Therefor we always recommend making your own. But please feel free to be lazy by using ready-made pickling spice from the store.
- 1 cinnamon stick, broken into small pieces
- 2 dried bay leaves, crushed
- 2 cloves
- 2 tablespoons mustard seeds
- 2 tablespoons coriander seeds
- 1 tablespoon mixed pepper corns
- 2 teaspoons allspice berries
- 2 teaspoons dill seeds
- 1 teaspoon red pepper flakes
- Combine all ingredients and store in an airtight container.