Capsicum annuum

Jalapenos are a firm favourite in our house, warm but not hot, even our kids love them. They go onto just about everything, even our eggs at breakfast.

Pickling them is super easy: 1/2 fill a jar with brown grape vinegar, add one heaped tsp of salt and 2 tsp of sugar. Slice the green jalapenos thinly and just dump them in. Fill the remaining space with water and leave for a week. You can also pickle the ripe, red ones; they will be sweeter, but much hotter.

Standard packet contains approx. 25 seeds

Petite packet contains approx. 10 seeds