How To Make Pickled Jalepenos (Indian Style)

Step 1: You will need

Hi! Welcome to showmethecurry.com. I am Hetel. I am Anuja. And today we are going to be making a Jalapeno pickle, desi style.



We both love pickles so it’s only natural that we would have this recipe. So here is what you are going to need: 3 cups of sliced Jalapeno peppers, 1.5 tablespoons salt. 1.5 teaspoons turmeric powder. ¼ teaspoon asofoetida or hing. 6 tablespoons lemon or lime juice. 1.5 tablespoons white vinegar. 3 teaspoons oil.


Alrite, so we have our Jalapeno peppers. We have sliced them and kept them in a bowl and we start by adding our salt. This is asofoetida and turmeric powder. Now this seems like a lot that we are putting in here. But we should remember that this is a pickle and it needs a lot more flavor than a normal vegetable or rice dish. Also we are using Jalapeno here because they are medium spice but if you would like a really hard kick in your pickle then Serrano works out wonderful. So the choice is yours.


And we are going to mix this really well to make sure all the salt is incorporated in all the pickled Jalapenos. They are not pickled yet but they will be. But we will mix it well and then we will cover and keep this for 4 to 6 hours and what that’s going to do is that the salt is going to actually get inside the Jalapeno peppers and start the pickling process.


It’s been a couple of hours now and we are going to check on our Jalapenos. It has been sitting at room temperature all this time. And if you notice a lot of the liquid has come out of the Jalapenos. The salt actually pulls the liquid out and that’s important for the pickling process. So to this we are going to add our lemon juice. Here is white vinegar. And the vinegar actually helps to preserve the pickles also.


So what is the shelf life of this pickle? This will last you about 2-3 weeks. You have to refrigerate it. We are going to keep it outside first of all to fully pickle and then rest for about 24 hours and then after that it needs to sit in the refrigerator. But it’s a great alternative to your normal pickles, even those pickle bottles. You don’t know how long they have been sitting out on the Indian store shelves. And then they come in your house and still sit some more. Plus there is so much oil. This one we are using about 3 teaspoons of oil. Not much at all.

This is a great pickle not just for Indian food but we also eat on omelets and with tacos, sandwiches. It’s just perfect for any type of food. Those burgers are so boring and so bland. This does wonders for it. So, we are going to mix it well and then we are going to cover it and then we are going to keep it at room temperature for 24 hours. Now you need to do one very important steps and that is to stir it every time you walk by. If its sitting in some corner, just walk by, give it a shake or give it a stir and then leave it alone. That way all the pickle will actually get soaked in the juice and pickle evenly. That’s it.

So once again, after 24 hours of sitting at room temperature, you are going to put these Jalapeños in a tightly fitted jar and keep it in the refrigerator. So, join us again on another episode of showmethecurry.com. Adding a pinch of spice in your life.