Jalapeno Pickles chi chi las; A Special Choice for Special Flavors

In company Khazar Osare Varna Pickled  is produced Jalapeño peppers in jars  in  different weight 480- 680-1550 gr. This collection has tried to respect all the tastes of its jalapenos by producing this type of packaging. This company offers its products with very high quality to the domestic and export markets.

Jalapeño peppers

Jalapeño peppers – Jalapeno Pickles chi chi las are a flavorful way to enjoy the spicy crunch of jalapeños.

Originating in Mexico, jalapeño peppers can vary greatly in heat depending on factors like how long they stay on the plant, climate, watering, and soil type.

These peppers contain capsaicin, the compound responsible for their spiciness.

Most of the capsaicin is concentrated in the seeds and white pith; therefore, if you find your Jalapeno Pickles chi chi las too hot, you can easily reduce the heat by removing these parts before pickling. Furthermore, this method helps customize the spice level to your preference. As a result, you can enjoy the perfect balance of flavor and heat in every bite.

ingredients 

White vinegar – we use white vinegar for the acidity, which, along with salt, helps preserve the chillies.

Water – It is essential to use filtered/un-chlorinated water when pickling or preserving. You don’t want the taste of bad water to affect the final product!

Garlic – whole cloves add flavour to the brine.

Yellow mustard seeds – add some crunch and flavour to the pickling brine.

Cumin seeds – add depth of flavour with warm, earthy notes.

Sugar – use regular granulated sugar. The sugar balances the acidity of the vinegar.

Coarse sea salt – use coarse kitchen salt. Fine table salt is not suitable, it will be too strong.

HOW TO MAKE PICKLED JALAPEÑOS:

For detailed instructions, please see the recipe card further along in the post. There, you’ll find the exact quantities of ingredients as well as the full method.

1 – Start to prepare the brine:
Combine the vinegar, water, mustard and cumin seeds, garlic, sugar, and salt in a non-reactive saucepan.

2 – Dissolve the sugar:
Over a medium heat, bring the mixture to a boil, stirring to dissolve the sugar.

3 – Boil the mixture:
Once the sugar has dissolved, increase the heat and boil the brine for 1-2 minutes.

4 – Add the Jalapeños and brine to jars:
Add your sliced Jalapeños to your sterilised jars, and top with the brine. Seal with lids immediately. Allow to cool before refrigerating.