• 1 kg fresh jalapeños
  • 600 ml apple vinegar
  • 1 kg sugar
  • 200 gram salt
  • 10 gram turmeric
  • 15 gram mustard seed
  • 5 gram cayenne pepper
  • 4 cloves of garlic, peeled and roughly chopped


Wash and remove the stems from the jalapeños. Slice each pepper into 1 cm thick rounds.

You may want to wear gloves, as the capsaicin, (the chilli oil) gets onto your hands and should you touch your lips or eyes, they will burn considerably.

In a large pot, bring vinegar, sugar, turmeric, mustard seeds, salt, cayenne pepper and garlic to a boil. Cook for 5 minutes. Add the cut jalapeños and cook for a further 5 minutes.

Remove the jalapeño slices and put them into prepared extra clean jars. Cook the remaining liquid for a further 8 minutes, then fill into jars with the jalapeños.

Seal them tightly and clean.

In another big pot filled with water to the half mark, bring water to boil. Set sealed jars into boiling water and leave them there for 15 minutes, to seal. Remove with towel or tongues and set aside to cool.

Allow to marinate and mellow for at least a week or two.

Kept in a refrigerator, these jalapeños will last at least two month, unless you start eating them before that

Very good for sandwiches, burgers, hot dogs or into salads.