Jalapeno& Serrano Pickle

Pickled jalapeno& Serrano chili peppers are deliciously hot and have a satisfying crunch. If you have surplus jalapeno& Serrano chilies, pickling is a fast and easy way to preserve them.

Ingredients:

Jalapeno peppers                             - 4 no

Serrano Peppers                               – 3 no

 Extra virgin olive oil                         - 1 tbsp.

Julienne gingers                               2 tbsp.

 Pickling solutions:

Pickling salt                                  – 2-3 tbsp.

White Vinegar                                – 1 ½ cup

Sugar                                             – 1 tsp.

Dash of basil, oregano, thyme             - optional

Other things:
Kitchen gloves                                 a pair
Small Glass Jar with lid(sterilized)        1 no.

 Before Pickling Peppers

• Always be sure to wash and dry your peppers before pickling them.
• Glass Jars which is sanitized by soaking the jar in hot boiling water for about 10 mins then and thoroughly dried with paper towel or clean kitchen cloth. 

Method:

• Wear the Kitchen Gloves first.
•  Remove the pod and slice the Peppers roundly.
• Fill Jar with pieces of peppers and julienne ginger, olive oil and pickling solution and leaving ½" room at the top.
• Cap the jar tight, and refrigerate.
• It stays good for almost more than a year.
• Its good with curd rice, sandwich