Jalapeño Pickle
A lower-sugar, preservative-free South African jalapeño pickle inspired by Woolies’ iconic sweet and spicy relish.
Lower sugar, no preservatives, and no MSG—just real ingredients and a bold, tangy, spicy flavour that tastes like home! Inspired by the famous Woolies-style jalapeño relish, this homemade pickle delivers all the crisp, sweet-and-sour heat of the store-bought favourite without any artificial additives.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Simmer Jalapeños & Spices
In a medium pot over medium heat, combine 500 g sliced jalapeños, 180 ml white vinegar, 120 ml water, 80 g white sugar, 20 ml agave syrup or honey, 7.5 g salt, 2.5 ml turmeric, 10 ml lightly crushed mustard seeds, and 4 crushed garlic cloves.
- 2
Bring the liquid to a gentle boil, then turn down heat and simmer for 6–7 minutes until the jalapeños soften slightly and change to a deeper olive colour.
- 3
Thicken & Jar
In a small cup, mix 2.5 ml cornflour with 15 ml cold water to form a smooth slurry.
The rest of this recipe
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Ivana Sanshia’s note
Lightly crushing the mustard seeds before adding them to the pot releases their warm, pungent flavour into the pickling liquid without making the brine cloudy.
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