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Pickled Jalapeño

Quick and easy
Prep Time 1 hr 5 mins
Cook Time 5 mins
Resting / Cooling 1 hr
Total Time 2 hrs 10 mins


  • 250ml Pickling Jar
  • Non-reactive saucepans which are Ceramic, Stainless steel, Glass or Enamelled cookware only.


  • 4 large Jalapeno sliced
  • 1 cup Apple cider vinegar
  • ¼ cup Filtered water
  • 1 clove Garlic sliced
  • ½ tsp Yellow mustard
  • ½ tsp Cumin seeds
  • 1 tbsp Sugar
  • 1 tsp Coarse Salt


To Sterilise the Jars:

  • Sterilise the jar you'll be using to store the jalapeños. Choose a glass jar with an airtight, metal lid and ensure they have been washed. If washed in a dishwasher - no need to proceed with the next step.
  • If hand washed: Ensure there is no rubber on the lid inserts. Preheat the oven to 130° and place the jar in the oven for 15-20 minutes.

For the Pickled Jalapeños:

  • Wash and dry the jalapenos. Remove the stalks.
  • Thinly slice the jalapeños. NOTE: Remove seeds as shown in image
  • Combine the vinegar, water, mustard and cumin seeds, garlic, sugar and salt in a non-reactive saucepan. Over a medium heat, bring the mixture to the boil. 
  • Add the jalapeno slices and stir. Turn off the heat. Let the mixture sit for 5 minutes.
  • Carefully add the jalapenos and brine into the sterilised jars. Seal the jars, and allow to cool before placing in the refrigerator.