If you love pickled jalapeños, then try out this easy recipe by chef Neha Deepak Shah and make it at home.
250 grams thick chillies ½ cup vinegar ½ cup water 1 tbsp salt 2 tbsp sugar Peppercorns 1-2 cloves of garlic
1. Use fat and mild chillies. 2. Let the jalapeños age in the fridge. 3. After pouring picking liquid, cap it immediately & don’t open for 2 days.
1. Slice all the chillies in desired shape.
2. For the pickling vinegar, combine the water and vinegar. 3. Add some salt and sugar to it. 4. Bring the mixture to boil.
5. Stuff all the chillies in a glass jar. 6. Add the garlic and peppercorns to it. 7. Press it all down.
8. Pour the pickling liquid. 9. Tighten the lid of the jar and place it in the fridge for 3-4 days.
After 3-4 days, your homemade Pickled Jalapeños are ready to be enjoyed!