• Preeti Shridhar

Pickled Jalapeños


If you love Jalapeños, you must try pickling them at home instead of buying those super expensive bottles. Finding Jalapeños is a tad difficult in India, and even if you find them they are very expensive. So the whole point of pickling them at home is defeated. But not to worry, our red and green big chillies or aachar ki mirch serves the purpose perfectly. I have been pickling these for many years now and have not missed store bought pickled Jalapeños at all. It's a very simple and easy recipe. Once pickled, these are ready to be used in a week's time. And they last the whole year if stored properly in the fridge. So what more do you need?

Ingredients Red or Green chillies 8 Garlic cloves 4 White Vinegar 1cup Water 1 cup Sugar 1 tbsp Salt 1 tbsp Method

  • Wash the chillies.

  • Pat them dry on a kitchen towel.

  • Cut them into one inch roundels.

  • Crush the garlic cloves slightly.

  • In a sauce pan mix water, vinegar, sugar and salt.

  • Put it to boil. Once it starts boiling, tip in chopped chillies and garlic.

  • Mix it well and wait for it to once again come to a boil. Keep the flame high.

  • Once it comes to a boil, switch off the gas and let it sit for 10 minutes.

  • Place a colander on a bowl and pour over the contents.

  • In a clean, dry, preferably sterilized glass bottles fill in the chilli and garlic pieces.

  • Now pour in the liquid right up to the top.

  • Let it cool completely.

  • Close with the lid and refrigerate.

  • You can use them immediately also but if you want that pickled taste, I would say give them a week.


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