Spicy, tangy and sweet pickled jalapenos are a great accompaniment to elevate your everyday meals. They are so easy, quick to make and barely takes 10 minutes of time.
Though these days jarred sliced jalapeño jars are readily available at grocery stores but if you few spare minutes, it is so easy to pickle them at home and that too without any added preservatives or artificial colours. All you need is 5-6 ingredients are you are good to go.
You can use these pickled jalapeño as topping on pizza or naan pizza, tacos, in burgers, salsa, dips like guacamole, salads like mexican quinoa salad, sandwiches or wraps. I sometimes even binge them as late night snack when craving for something salty.
Jalapeños (pronounced as ‘hala-peno‘) are medium size chilli peppers originally from Mexico and belong to the species Capsicum Annum. When you are choosing them for pickling, look for firm, crunchy, bright green chillies.
In this post, I have used only jalapenos but if you wish you can use mix of jalapenos and red chilli peppers. For added flavour, 1-2 clove of garlic is added in the brine (liquid in which we preserve them) but it is totally optional. The quantity of sugar can also be adjusted as per liking.
Hope you would try and like this instant pickled jalapeno recipe. They can also be used in making cilantro chutney and salsa recipes (links shared below):
- Cilantro Mint Chutney
- Red Chilli Garlic Sauce
- Pineapple Mango Salsa
- Indian Chilli Pickle (Mirchi Fry)
Ingredients:
- Jalapeno- 9 to 10
- Water- 1/2 cup
- White vinegar- 1/2 cup
- Sugar- 1 tsp
- Salt- 1 & 1/2 tsp
- Garlic clove- 1 to 2 (optional)
Directions
Step 1:
Cut jalapeños in round rings and wash under running water to remove excess seeds. Spread them on a towel to dry.
Step 2:
Add vinegar, water, sugar, salt and smashed garlic clove in a pan. Bring it to boil while stirring to dissolve sugar completely. Switch off the flame. Add jalapeños to it and stir gently. Let it cool for 13-15 minutes.
Step 3:
First transfer chillies to a clean mason or glass jar and then pour this vinegar liquid on them such that the chilli slices are completely submerged in it. Let them cool to room temperature first and then close the lid. They can easily be stored for 2-3 weeks in fridge.
Enjoy these jalapeños as it is or as topping over your pizza, tacos etc
Tips:
- Please make sure the jar in which you are going to store jalapeños are clean and sterile.
- Always use clean dry spoon or fork to take out jalapeno slices from jar.
- The chillies start to become less hot with time when dipped in brine solution. If you prefer less spicy food, start using them after 2-3 days of resting.
If you try this pickled jalapeno recipe & share pics on social media, then don’t forget to tag on Facebook, Instagram or use #kuchpakrahahai.
Let’s stay connected
Facebook | Instagram | Pinterest| Youtube
(1 votes, average: 5.00 out of 5)
Loading...
Leave a Reply