Pickled Jalapenos
These are incredibly simple to make yet they add tons of flavor to any dish you add them to. Home made ones are equally good or better than the store bought ones(bcoz of No chemicals added). Another one of my favorite flavour - Tangy OOOOOooohhhhh!!!! Ohh ya it'll give you a natural Pout :-o.
Ingredients:
1/2 kg or 500 gms chopped or whole Jalapenos or Bhavnagri Chillies(cut lengthwise or in roundels)
2 cups sliced Carrots
1 tbsp Black Peppercorns
1 tbsp Coriander seeds
1 tsp Cumin seeds
2 cups Vinegar(White or Apple Cider)
1 cup Water
2 tbsp Oil(Sunflower or Olive or any oil u use in pickles)
1 tbsp Salt(More salt acts as a good preservative)
1 tbsp Sugar
Method:
1.Fill the chopped Jalapenos, Peppercorns and Carrots in a clean glass jar tightly.
2.Mix all the ingredients except the Jalapenos, Carrots and Peppercorns in a sauce pot and bring to a boil. Simmer and cook for 15-20 minutes. This is called Brine.
3.Slightly cool the brine and Pour it in the jar containing the Jalapenos. Fill upto the top of the jar just leave 2cm gap between the lid and the brine.
4.Let it cool and then put the lid on. Keep in an open space at room temperature for about 1-2 days.
5.Your Pickled Jalapenos are ready, You can use them now or store the jar in the refrigerator for 2-3 months.
Tips:
1. These can be used in salads, sandwiches, Burgers, Pizzas, Pastas or just like that as a pickle on the side.
Ingredients:
1/2 kg or 500 gms chopped or whole Jalapenos or Bhavnagri Chillies(cut lengthwise or in roundels)
2 cups sliced Carrots
1 tbsp Black Peppercorns
1 tbsp Coriander seeds
1 tsp Cumin seeds
2 cups Vinegar(White or Apple Cider)
1 cup Water
2 tbsp Oil(Sunflower or Olive or any oil u use in pickles)
1 tbsp Salt(More salt acts as a good preservative)
1 tbsp Sugar
Method:
1.Fill the chopped Jalapenos, Peppercorns and Carrots in a clean glass jar tightly.
2.Mix all the ingredients except the Jalapenos, Carrots and Peppercorns in a sauce pot and bring to a boil. Simmer and cook for 15-20 minutes. This is called Brine.
3.Slightly cool the brine and Pour it in the jar containing the Jalapenos. Fill upto the top of the jar just leave 2cm gap between the lid and the brine.
4.Let it cool and then put the lid on. Keep in an open space at room temperature for about 1-2 days.
5.Your Pickled Jalapenos are ready, You can use them now or store the jar in the refrigerator for 2-3 months.
Tips:
1. These can be used in salads, sandwiches, Burgers, Pizzas, Pastas or just like that as a pickle on the side.