Inspired by my sister in law growing and pickling jalapeño chilli’s I decided to give them a go in my garden. These are a perennial plant so I’ll leave them in and see how they go next year.

18 jalapeño

1 cup apple cider vinegar

1 cup water

2 tablespoons raw sugar

1 teaspoon salt

Sterilise a small jar and lid, put aside. Slice the chilli’s into rings and put aside.

Place water, vinegar, sugar and salt into a small saucepan on medium heat. Using a whisk stir until the salt and sugar are dissolved. When dissolved add the sliced chilli and gently cook for 5 minutes.

Using a slotted spoon take the chilli’s out of the pan and put into the jar. Then add the vinegar mix over the chilli’s until the jar is full. Wait until cool then place lid on and store in fridge.