Home made pickled jalapenos are pretty much infinitely better than what you’ll buy at the supermarket. Sure, if you have a back-alley jalapeno dealer who is dishing out an artisan product from old potato sack in his or her shopping trolley, then yeah, you are probably going to be getting a pretty solid product. That doesn’t change the fact that these little suckers are super easy to make, and I think you know by now that your friends and family are always really impressed with how far you’ve managed to get yourself through life when you bring your little homemade treats to the dinner table. Grow your own chillis too if you want the super-boss level kudos.

GARLICKY PICKLED JALEPENOS

1 kg fresh jalapenos
2 tablespoons sea salt
8 cloves garlic, bruised
¼ cup sugar
Water

Slice jalapenos and place into a sterilised jar with salt, garlic, sugar and enough water to cover them by 1 cm.
Get a lid on that jar and give it a good shake to mix it up.
Undo lid so is just sitting on top of the jar plus a quarter turn.
Leave your jar of salted jalapenos on the bench for a couple of days for the fermentation process to give them a little love – tightening lid and shaking jar each day, followed by loosening lid and placing on bench again.
Now get them into the fridge.
They are good to go now but I suggest leaving them for a few days for the flavour party to develop a little more.
These will last for a few months in the fridge but generally we’ll be lucky if they’re not gone in a few weeks.