4 Large jalapenos about 1 cup
1 1/2 tsp salt
1/2 tsp curry powder
pinch asofoetida
mix together in a clean dry jar and leave for 4-6 hours so the peppers can marinate in the spices. The salt will draw the water out and there will be liquid in the bottom of the jar.
Then add 3 tbs lemon juice
1 1/2 tbs apple cider vinegar
1 tbs olive oil
Leave jar with contents for a day then it is ready to eat. Shake the jar every couple hours to mix it up and make sure all the peppers are covered.
Eat these as a condiment or side dish or use in recipes for added heat.
For spicier pickles use Serrano chilies
Oh, holy cow, you are brave! :o)
ReplyDeleteHey, try it with Habanero or Scotch Bonnet peppers! That'll send your taste buds into orbit!
ReplyDeleteHa! I don't eat that stuff on a bet. My tender mouth meats just can't take it. Black pepper sends me through the roof, lol!
ReplyDeleteHE however loves the things. He eats them on everything! We are trying to be all whole foods as much as we can, everything from scratch, so this was a good idea of his. We will be trying other pickles in the near future... Stay tuned, :)