These sweet and sour pickled jalapeños are just too darn hot… or maybe you like that fiery heat!
The following post contains affiliate links, which means that at no extra cost to you we can make a tiny bit of money to help support this blog. Thank you!
We had some great response to our first recipe inspired by Kiss Me, Kate: Crisp Me, Kale – especially on Instagram (you are following us over there, I hope?). We decided to follow this with a (perhaps disappointingly pun-free) recipe inspired by the song Too Darn Hot. In the musical, this number is the opening of Act II, where the cast and crew of the show-within-a-show – Taming of the Shrew – complain that it is too hot to meet their lovers that evening.
Obviously they are referring to temperature heat, but as a huge fan of spicy food – I see it a different way! A few months ago I bought a “monster jalapeño” plant, thinking it would provide gigantic peppers! But actually, it was referring to the plant, which is now over 4ft tall! We moved it inside for winter, but one way and another, I have a LOT of jalapeños to use up. Inspired by Angus’ pickled shallots for It’s Beginning To Look Shallot Like Christmas, I decided to pickle them – but make them sweet, too!
This recipe is pretty simple – once you’ve sliced all the jalapeños! Add them all to a saucepan (no de-seeding, please – that wouldn’t be sporting), along with a chopped small onion, peppercorns, apple cider vinegar, and sugar.
Bring to the boil, then reduce the heat and let everything simmer for around five minutes.
Let cool, then transfer to a small mason (or Kilner) jar. I used 10 ounces of peppers and they fit perfectly into a pint jar.
They are ready to eat straight away, but just in case you don’t get through them all in one sitting, store them in the fridge.