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)


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

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