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10 minutes quick Pickled Jalapeños

10 minutes quick Pickled Jalapeños

 

10 minutes quick Pickled Jalapeños/chilli peppers is a quick & easy recipe which you can make very easily at home and store it in the fridge for months to use.

Can you believe these pickled  Jalapeños/chilli peppers are ready in under 10 minutes?

I’m quickly becoming quite the fan of pickling. I have to say, it’s pretty easy and this recipe is crazy simple. You just need about few large Jalapeños, two cloves of garlic and then vinegar, water, sugar, salt and a jar to fit all of it in.

Is it Worth trying :

After trying this quick pickled recipe, I promise you will never buy readymade, bottled Jalapeños again. This recipe seriously could not be easier than this.

These Jalapeños are so much better than readymade ones, and do not contain preservatives or artificial colors. The mixture of vinegar and salt act as a natural preservative  and help keep the Jalapeños good in the fridge for up to months.

Multiple uses :

Pickled Jalapeños are one of the must haves in my refrigerator. They are super easy and quick to make. They are great on Nachos, Enchiladas and also in salad, salsa, burgers, pizza, sandwiches basically with everything. I used them in my Parathas even sometimes.

They instantly add slight heat and sour factor that takes the taste to an altogether different level of any dish.

I’m sharing this easy recipe today that you can make in less than 10 mins and bet you wont return to buying store bought ones after making these at home.

 

Cook Time 5 minutes

Total Time 5 minutes

Servings 1 jar

 

Ingredients

1 cup white vinegar

1 cup water

2 cloves garlic smashed

2 tablespoons sugar

1 tablespoon salt

7-8 jalapeno peppers sliced in roundels

 

Instructions

Clean wash and pat dry jalapenos with kitchen towel. Chop it in bit thick roundels.

 

Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.

Let it sit for at least 15 minutes. Transfter this into sterilised glass  bottle/jar.

 


Store in the fridge for up to two months or more.

Mine stays good a whole year.

You may like this pickle recipe :

Potliwala Achaar

Notes:

1. Don’t skip the sugar. The sugar in the brine helps mellow down the heat from the jalapenos and 2 tbsp works perfect for my taste but you can adjust it to your taste.

2.We gloves if you are not used to handling chillies or jalapenos as they may leave a burning sensation

Pin it for later

 

 

5.0 from 3 reviews
10 minutes quick Pickled Jalapeños
Author: 
Recipe type: Pickles
Prep time: 
Cook time: 
Total time: 
Serves: 1 jar
 
10 minutes quick Pickled Jalapeños/chilli peppers is a quick & easy recipe which you can make very easily at home and store it in the fridge for months to use.
Ingredients
  • 1 cup white vinegar
  • 1 cup water
  • 2 cloves garlic smashed
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 7-8 jalapeno peppers sliced in roundels
Instructions
  1. Clean wash and pat dry jalapenos with kitchen towel. Chop it in bit thick roundels.
  2. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
  3. Let it sit for at least 15 minutes. Transfter this into sterilised glass bottle/jar.
  4. Store in the fridge for up to two months or more.
  5. Mine stays good a whole year.
  6. Notes:
  7. Don't skip the sugar. The sugar in the brine helps mellow down the heat from the jalapenos and 2 tbsp works perfect for my taste but you can adjust it to your taste.
  8. We gloves if you are not used to handling chillies or jalapenos as they may leave a burning sensation

Potli wala Achaar

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Potli wala Achaar reminds me of my childhood. My Naani ma used to make it. From assemling ingredients to make achaar till it was made, and how my Naana ji used to bring bagful of kachi kairi , such an exciting journey it was during our summer vacations. And when we all cousins used to sit for lunch and served thali consisting potli wala achaar, and how Naani used to unfold that potli, we all used to look forward to eat achaar more than anything else.
Its sweet & sour, tangy & tasty, just yummm. Make it to believe it.

Preparation time : 20 minutes
Cooking time : 4 days

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Ingredients:
Raw mangoes 6 -8
Mustard oil 1/4 cup
Kalonji / onion seeds 1 tbsp
Fennel seeds 1 tbsp
Crushed fenugreek seeds 1 tsp
Turmeric powder 2 tsps
Red chilli powder 1 tsp
Asafoetida 1/2 tsp
Jaggery or sugar 1-2 tsps
Salt to taste
Garlic pods lightly crushed or whole (one for each potli)
Vinegar 1/2 cup
Boiled and cooled water .. about 2 cups ( or as per the capacity of the jar )
Muslin cloth cut into 6″ x 6″ squares.

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Method:
Wash the mangoes and wipe them with a kitchen cloth.
Peel and grate the mangoes.

Mix all the ingredients mentioned in the list except garlic. Also mix half the quantity of mustard oil.
In a jar take the boiled and cooled water and add the vinegar, remaining oil and some turmeric and salt.
Now take a piece of muslin cloth and spoon a portion of the grated pickle mix that you have prepared.
Place a garlic piece either whole or lightly crushed in the center.

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Tie the bundles by bringing the corners together or use a thread. Do not make a tight bundle.
Immerse these bundles into the jar and cover the lid.

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Keep in indirect sunlight for 4 days. Its ready. After 4 days you can store it in fridge.

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