Ingredients
| 15 fresh jalapeño chillies | |
| 3 cloves garlic, peeled and halved lengthways | |
| 1 teaspoon whole black peppercorns | |
| 2 cups apple cider vinegar | |
| 1 cup water | |
| 2 tablespoons raw sugar | |
| 1 tablespoon salt | |
| whipped feta and sourdough flatbreads, to serve (optional) |
Instructions
| 1. | Blister the jalapeños in a dry pan over a high heat until slightly blackened on each side. Remove from the heat and cool on a wire rack. |
| 2. | Heat together the remaining ingredients to a simmer, stirring to dissolve the sugar and salt. Remove from the heat. |
| 3. | Pack the jalapeños into a sterilised 1 litre jar and pour over the hot liquid. Leave to cool before sealing the jar. |
| 4. | Put in the refrigerator overnight before using. Try them with whipped feta and sourdough flatbreads. |
Recipes, food styling & photography Jane Lyons & Will Bowman
Leave a Reply