PICKLED JALAPENOS

I just wanted to share a tip. When you have to process a lot of chillies, first rub some olive oil or vegetable oil into your hands. It works like a charm! I just finished 2 kg of jalapenos and feel no burn whatsoever.

1 kg fleshy chillies, like jalapeños, tabasco or fresno
2 kg sugar
2 litre white vinegar
2 tablespoons pickling spice (optional – I personally prefer the gingery spice taste)

Bring vinegar, sugar and spice to a slow boil.
Slice your chillies, roughly 2 – 3 mm thick.
Sterilize bottles and caps.
Fill bottles to the top with chillies.
Fill with hot (not boiling) sauce and seal.
Should be ready to eat in 1 week, but I stock mine for up to 4 years when I have enough chillies. Enjoy!

Recipe and photo: Johann Viljoen