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 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
There's 5 more ingredients and 3 more steps to go.
The Borderless Kitchen Club opens every recipe in full, and the tools that go with them: one shopping list across everything you’re cooking, servings that scale, and cups instead of grams if that’s how you read.
New here? Making an account is free and opens one recipe of your choosing, for good. Start with this one and Jalapeño Pickle is yours.
Ivana’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.
Club
Any question left?
Ask, and Ivana replies to you personally, signed Chef Ivana Sanshia. No bots, no canned answers.
Filed under
Picked by Ivana
Other dishes you might like
All recipes →Hand-picked to round out the meal — or simply to cook next.
