Pickled Jalapenos – Desi style

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

Asafoetida – 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 Asafoetida 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…

0 thoughts on “Pickled Jalapenos – Desi style

  1. hetal and anuja you have look alike in detroit.hetal you related one of my frend’sjija from new jersey.thanks to you ladies i can cook good.my wife relunctaly clean up the mess in kitchen.pl expand your horizon to street food.

  2. Oops, I forgot steps for making pickled jalapeno as internet was not working and add allthe ingredient together at same time.would this change the taste or something ? Plz help.

    1. Hi Pinky,

      Since we have only tried it the way we have shown it, we are not sure what happens if you mix everything together (this was my Dad’s recipe and that’s how he did it). Don’t worry though, it won’t go to waste. The only thing that may be affected is the texture of the jalapenos. They may go limp a little faster but the taste will still be great.

      1. Thanks Hetal. It doesn’t taste salt much. But came out okay and still so yummy.Everybody loves it. It won’t last long.So next time, I will be careful. I will never use store bought one now.. 🙂

  3. Hi Hetal and Anuja

    How are you? I am from London, and i am so glad to
    Find your website, as I have made so many recepies
    From your website. I am so impressed that all the
    Ingredients and the measurements and instructions given on your
    Videos are so helpful and perfect that every time i have made something
    My entirr family loved it. I have made muttet paneer, gulab jambu, tea
    Rusks. Veg Biriyani, and the best one is rava ladoo, Vada pav
    Garlic chutney, corriander chutney and now this weekend I am going to tru
    Chicken dish

    I have one problem. I made long green chilli pickle and used diffeerwnt recepie
    In which I had to heat thr oil on a high heat and then add musturd powder
    And turmeric and when comf add lemon juice and salt and then add chillies. But my chillies aftet two days got fungussed. I left the chillie pickle out for two says as it is extremely cold in London and I thought it want get spoiled so i did not keep it in the fridge. Is it because of this the chillie got fungussed or any other reason. Pls help me . Is their anything else i can use other then vinegar oe it is necessary to use it please only you can advice and help me. i would also like to meet you both personally as I visit USA may be once a year.
    Look forward to hear from you soon.
    Thanks from MINU

    1. Hi Minu,

      Based on the steps you have listed, it seems like it is a recipe for subzi, not pickle. As with any subzi, it will spoil if you leave it out at room temperature. Even though the climate is cold outside, you will have some sort of heater in the home and therefore, you cannot leave things at room temperature and expect it to remain cold like a refrigerator.

      In our recipe, the vinegar acts as a preservative. If you don’t have it, it will still work but maybe the shelf life will not be as long. You will definitely have to store it in the refrigerator. Good luck.

    1. Hi Marilyn,

      Asafoetida is also called “hing” (heeng) and is a very pungent spice. You will find it in any Indian grocery store but it is near impossible to find anywhere else.

    1. Hi Luther,

      Asafoetida provides a unique flavor to the jalapenos, but if you absolutely cannot find it, then it is okay to leave it out.

  4. Hi Hetal & Anuja,

    I made this recipe without vinegar and added some thinly sliced ginger with it. Tastes awesome with ginger helping with digestion…overall, an another hot & hit from SMTC 🙂 Love you both.

    1. Hi Lakshmi,

      This recipe was “invented” by my dad some 20 years ago. We have gotten so used to enjoying this pickle his way that we stick to his recipe. There is no reason for the mustard powder to be left out…different people, different recipes.

  5. Hi Anuja and Hetal,

    I like this recipe and want to try it. But the problem is I don’t have jalapenos. So, can I try this recipe with green chili peppers instead? Thanks.

    1. You can use any green chilli that you like…just try and use something that is fleshy/meaty. The other reason we use jalapenos is beacuse they are less spicy.

  6. Hi Anuja & Hetal,

    I tried this pickled Jalapeños recipe 3 days ago & I must say its simply outstanding! Its so irresistible that I feel like pooping one in my mouth whenever I open the refrigerator and see the jar. 😉 I had used them on pizza yesterday & it was great. I can’t wait to try them on sandwiches and other dishes. It’s indeed much better than the one you get here in stores. Hats off to the Desi style pickled jalapeños!

    1. Hi Chuck,

      We don’t ever sterilize the jar, but I guess it wouldn’t be a bad idea to do so. We wash the jar and make sure it is well dried before using it for any pickle. The jalapenos keep for about 2-3 weeks in the fridge.
      Tip: Use a blow dryer to blow hot air into a bottle to make sure it has dried well.

  7. your site is so good! I have already use some of the recipes and oau! Today I have made this jalapenos, I cant wait to eat them :-)))))

  8. Hi Hetal and Anuja,
    I am a great fan of your website.I try almost all your recipes. They are great . Even I refer all my friends to your website. You cook in an intelligent way!
    Thanks for making such great videos.

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