Indian CuisineIndian FoodDurban Indian

Pickled Jalapeños

Name: Pickled Jalapeños
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 3-4
Cuisine: Durban Indian, South African
Ingredients: 1/4 teaspoon salt; White spirit vinegar (quantity depending on the size of bottle or container you have); Fresh jalapeño’s (quantity depending on how many you want, I used 10 jalapeño’s)

Make authentic Pickled Jalapeños with this foolproof recipe. Packed with rich traditional flavor, step-by-step photos, and cooking tips by Denisiya on EatMee Recipes.

By DenisiyaPublished on December 9, 2016

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Prep Time10 mins

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Cook Time10 mins

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Total Time20 mins

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ServingsServes 3-4

This Recipe Serves 3-4

This Pickled Jalapeños recipe is great as a side to any meal especially Indian curries. It is fairly easy to prepare, although the soaking process will take up to a week before you will be able to consume it.

The jalapeño, is a medium-sized chilli pepper case sort cultivar of the species Capsicum annuum. It is of gentle to medium pungency. Ordinarily picked & expended while still green, it is sometimes permitted to completely age & turn red, orange or yellow.

The name jalapeño is Spanish for “from Xalapa” (additionally spelled Jalapa), the capital city of Veracruz, Mexico, where the pepper was generally developed.

Pronunciation: xalaˈpeɲo

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Ingredients

Scale:

Base Yield: Serves 3-4

1/4 teaspoon salt
White spirit vinegar (quantity depending on the size of bottle or container you have)
Fresh jalapeño’s (quantity depending on how many you want, I used 10 jalapeño’s)

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Step-by-Step Instructions

10 Steps

Step 1
Rinse & cut of the stems of the jalapeño’s.
Step 2
Fill a container or bottle with vinegar.
Step 3
Add in the jalapeño peppers.
Step 4
(My bottle was too small & didn’t cater for the other jalapeño’s, so I transferred it to a bigger bottle).
Step 5
Add salt & seal the container or bottle & allow for the peppers to soak in the vinegar.
Step 6
After a few hours, notice the change in colour of the jalapeño peppers.
Step 7
You will also notice tiny bubbles forming.
Step 8
After one week of soaking, notice the drastic change of colour in the jalapeño peppers.
Step 9
The vinegar can be re-used for another lot of jalapeño peppers that need to be soaked. Do not used the vinegar more than two times.
Step 10
Enjoy Pickled Jalapeños with a variety of meals.

Frequently Asked Questions & Cooking Tips

Expert kitchen guidance and troubleshooting for making the best Pickled Jalapeños

How should I store Pickled Jalapeños and how long does it last?

Store in thoroughly sterilized, airtight glass jars in a cool, dark place or in the refrigerator. Always use a clean, dry spoon to serve. Properly preserved pickles can last for 6 months to a year.

Do I need to sterilize the jars before bottling?

Yes, sterilizing jars in boiling water or a warm oven ensures no bacteria or moisture remains, preserving the flavor and preventing spoilage.

Denisiya - Founder & Chef at EatMee Recipes

About the Creator

Meet Denisiya

Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.

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Pickled Jalapeños

Cook Along With Denisiya on YouTube

This Recipe Serves 3-4

Ingredients

Step-by-Step Instructions

Frequently Asked Questions & Cooking Tips

Meet Denisiya

Comments & Community

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