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Pickled Jalapenos
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Ingredients
- Jalapenos - 3 cups, sliced nacho style
- Salt - 1.5 tbsp
- Turmeric - 1.5 tsp
- Asofotida - 3 pinches
- Lemon Juice - 6 tbsp
- White Distilled Vinegar - 1.5 tbsp
- Vegetable Oil - 3 tsp
Directions
- Wash the Jalapenos and slice them nacho-style.
- Put the Jalapenos in a clean, dry jar.
- Add the Salt, Turmeric and Asofotida and mix well.
- Keep aside for 4-6 hours and let the spices seep into the jalapenos.
- 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 that.
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