For all the pickle-lovers out there….this one is for you!! This ‘Pickled Jalapenos’ recipe is quick to make and can spruce up any meal. Also, try adding a couple of  pieces to sandwiches or rolls to get that extra kick that we so desire at times.
 

Ingredients:

Jalapenos - 3 cups, sliced nacho style

Salt - 1.5 tbsp

Turmeric - 1.5 tsp

Asofotida - 3 pinches

Lemon Juice - 6 tbsp

White Distilled Vinegar - 1.5 tbsp

Vegetable Oil - 3 tsp

Method:

1. Wash the Jalapenos and slice them nacho-style.
2. Put the Jalapenos in a clean, dry jar.
3. Add the Salt, Turmeric and Asofotida and mix well.
4. Keep aside for 4-6 hours and let the spices seep into the
   jalapenos.
5. Next add the Lemon  Juice, Vinegar and  Oil.
6. Cap the jar and give it a really good mix.
7. Keep aside for a day but don’t forget to keep mixing the
   pickle every once in a while.
8. After a day, it is ready to eat. Store in the refrigerator after
   that.

Tips:

1. You can use Jalapeno peppers if you don’t want it to be spicy but
   go for the Serrano peppers if you do.

Watch and learn…

Stumble it!