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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.


Jalapenos – 3 cups, sliced nacho style

Salt – 1.5 tbsp

Turmeric – 1.5 tsp

Asafoetida – 3 pinches

Lemon Juice – 6 tbsp

White Distilled Vinegar – 1.5 tbsp

Vegetable Oil – 3 tsp


  1. Wash the Jalapenos and slice them nacho-style.
  2. Put the Jalapenos in a clean, dry jar.
  3. Add the Salt, Turmeric and Asafoetida and mix well.
  4. Keep aside for 4-6 hours and let the spices seep into the
  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


  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…

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