I love growing jalapenos as they are relatively easy to grow and the plants produce abundantly provided you have a long, dry sunny summer. This year, mine didn’t produce well as summer in Wellington was virtually non-existent. I love pickling them as that way I can enjoy year long and tend to use them in different ways. I use them as a pizza topping, in tacos and burritos, chop finely and add them to a dipping sauce or a marinade and in hummus. They are very much a staple in my pantry and if you know how quick it is to make a jar yourself, you won’t be buying them again. You can scale the recipe down too.



1 kilo jalapeno peppers

4 cups white vinegar

2 cups water

10-12 garlic cloves, cut into slivers

2 tablespoons sugar

2 tablespoons flaky sea salt

2 tablespoons coriander seeds

6-8 fresh coriander stems


Wash and dry the jalapenos. Remove stalk and cut into half centimetre thick rounds. Wear gloves!

Pour vinegar and water into a saucepan. Add the remaining ingredients except the coriander stems. Place over high heat, bring up to the boil and stir well until the salt and sugar have dissolved.

Pickled jalapenos

Divide the jalapeno peppers and coriander stems between sterilized jars. Pour over the pickle brine, seal and store in a cool dry spot. They will be ready in three weeks.

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