Super easy pickled jalapeños. These are great on everything! #grillinwithdad #jalapenos #eeeeeats #nomnom #blessed #delicious #recipe #foodstagram #spicy #foodie
Chopped jalapeños -couple gloves of garlic For liquid: 1 cup of water 1 cup of vinegar 1 tablespoon of salt 2 tablespoons of sugar Small handful of peppercorns Boil and pour to the jar
@@F-T-P-4-LThe sweetness of the sugar balances out the acidity of the vinegar. Additionally, both of them make the jalapeños more durable, especially when pickled with sugar, vinegar and salt.
This variety of chilles are only meant for pickles and fries (wrapped in fluffy batter of chickpea flour) at our place. These are less spicy than regular chillies grown in our area. You can have another version without water which can be stored for more than a year. Asafoetida, turmeric, black salt, himalayan pink salt, coarsely ground mustard (all kinds that you get), dry mango powder, cumin powder are mixed with mustard oil (heated and cooled down to remove strong aroma) and stuffed inside these chillies. Store them in glass jar and pour oil in it. It will be ready in a month and gets better with time. A single chilli can be cut into 5-10 pieces and can be served in meals.
What my dad does is u can seal those type of jars by using boiling water I think and u can leave them in a cabinet or something unopened and put them in the fridge opened
You don’t have to, but I would highly recommend it. Think of the sugar as less of a sweetener, and more of something to counteract the bitterness of the vinegar. Two tablespoons is not a lot for a two cup (one part vinegar one part water) batch. I do a half cup batch and add three+ tablespoons if I want something slightly sweet.
