Chichilas pickled red jalapenos

Chichilas pickled red jalapenos are produced by the company Khazar Osare Varna Pickled in jars of various weights: 480g, 680g, and 1550g. Moreover, this product line aims to satisfy all jalapeno lovers by offering convenient packaging options. In addition, the company prides itself on delivering high-quality products to both domestic and export markets. As a result, customers can enjoy consistent quality no matter where they buy the product.

Jalapeño peppers

Jalapeño peppers are chili peppers that originated in Mexico. However, they can vary greatly in heat depending on several factors, such as how long they remain on the plant, the climate, watering, and soil type. In addition, these peppers contain a compound called capsaicin, which gives chilies their spiciness. Importantly, most of the capsaicin is found in the seeds and white pith. Therefore, if your chili peppers are too hot for your taste, you can remove these parts. Fortunately, Chichilas pickled red jalapenos offer a delicious way to enjoy the bold flavor of jalapeños with a perfectly balanced heat.

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:

Please see the recipe card further along in the post for exact quantities of ingredients and 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.