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Pickled Jalapeños
Course:
Base ingredient, Side Dish
Cuisine:
Asian Inspired, Mexican
Keyword:
chilli, condiment, pickled, star anise
Servings:
10
servings
Author:
Steve Paris
Enhance jalapeño peppers' bright and grassy flavors by pickling them together with star anise, mustard seeds, and garlic. This sweet pickled jalapeños recipe will add sparkle to any dish you serve them with.
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Ingredients
15
jalapeño peppers
2
cloves
garlic
200
ml
water
200
ml
rice vinegar
50
g
raw sugar
10
g
Tbsp salt
1
piece
kombu
optional
1
Tbsp
black peppercorns
1
Tbsp
mustard seeds
2
star anise
Instructions
Dice the jalapeños into 3mm “coins”. Remove the white pith and seeds if there is a lot of it inside the “coin”.
Smash and peel the cloves of garlic.
To a saucepan, add the water, vinegar, sugar, salt, 1 clove of garlic, and the piece of kombu (if using).
Put over a low heat and stir occasionally until the sugar and salt have dissolved.
Remove from the heat.
In a suitable jar put the mustard seeds, black peppercorns, star anise, and the other crushed clove of garlic.
Add the diced jalapeños to the jar.
Pour over enough pickling liquid to cover the diced jalapeños.
Allow to cool, then place in the refrigerator until needed (least 60 minutes, but will keep in the refrigerator for 2 weeks).
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