Share This

Thursday, June 13, 2013

Pickled Jalapeneo

First I would like to show you pictures step by step, to make it really clear to you guys :)


Jalapenos - 3 cups, sliced nacho style
Salt – 1.5 tbsp
Asafoetida - 3 pinches(optional)
Lemon Juice - 6 tbsp
White Distilled Vinegar – 1.5 tbsp
Vegetable Oil - 3 tsp
Bay Leaf 1


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


Post a Comment