For those who are not very familiar with Jalapenos, they are thick skinned and a moderately hot variety of Mexican green chillies. A smoked and dried Jalapeno is called Chipotle.
Pickle or achaar to me as like every fellow Indian is the tangy, hot thick raw, mango/ chilli pieces drained in hot spices infused oil and oh so mouthwatering. I have had my share of pickles (the pickle monster as I was named by my mom). Though, for the most part, I detest vinegar based western style pickle, but this one I absolutely love, I keep buying a jar whenever I visit the supermarket and eating like a side not a condiment much to my hubs surprise. That was until yesterday when I saw these fresh, beautiful (and to my pleasant surprise, so very inexpensive) peppers yesterday in the market. The idea to pickle them was instant and I am glad I did. These can jazz up any boring meal - nachos or tacos, wraps or sandwiches, pizza - just about anything! To top it all, it takes just about 15 minutes to put it together (of course beside the couple of days in the fridge for the pickling process). If you are a fan as big as I am of tangy and hot stuff, trust me, this pickle is absolutely addictive.
Ingredients: makes 2 8-ounce jars
|Distilled white vinegar||3/4 cup|
|Salt (or sea salt)||1 tbsp|
|Garlic||2 cloves, crushed|
|Dried oregano||1/2 tsp|
|Chilli flakes||1 tsp, optional|
|Jalapenos||10-12, sliced in rings|
1. Combine water, vinegar, sugar, salt, garlic, chilli flakes and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.
2. Pack peppers into jars, cover with vinegar mixture, let it come to room temp, cover and refrigerate.
3. Pickled jalapenos will be ready to use within 2-3 days.. Store in the refrigerator. ENJOY!
1. Sometimes for the desi touch I also add a pinch of asafoetida, little turmeric and few fennel seeds. Do try.
Adopted from here