Homemade Pickled Jalapeno Recipe

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INGREDIENTS:

15 Fresh, Crunchy Jalapeno

10 Baby Carrots

A handful Cauliflower Florets

6 Quail Eggs

1 tbsp Kosher Salt

1/2 tbsp Sugar

Peppercorns, coarsely ground

1 cup Apple Cider Vinegar or White Vinegar

1 cup Water

Wash the jalapeno chillies well. 

Cut a cross at the tip end of each jalapeno chilli for the liquid to penetrate.

Boil the water and vinegar together in a sauce pan. 

Add the salt, pepper and sugar.

Once the salt and sugar are dissolved, add in the cauliflower florets

and baby carrots. 
Boil for 2 minutes. Then turn off the fire. 

Take out the cauliflower florets and baby carrots from the liquid.

Set aside the vinegar mixture and let it cool at room temperature.

Hard boil the quail eggs and peel off the shells.

Arrange the jalapeno chillies, cauliflower florets, quail eggs and baby carrots in a

clean, dry and sterilised bottle. 

Slowly pour the vinegar mixture into the bottle.

Make sure all the ingredients are well covered by the vinegar mixture.

Cover and seal tightly. 

Give it a 10 minutes hot water bath.

Once opened, the pickles can be kept in the refrigerator for a couple of months. 

TIP: you can add peeled cloves of garlic, fresh sprigs of thyme, marjoram and oregano into the bottle after you have arranged the jalapeno for an added kick.