Sun-Cured Pickled Jalapeños

prep time:: 15 min
total time:: 6 day

Makes 1 pint

These pickled chiles have an East Indian flavor because of the mustard seeds and ginger. Any small green chiles can be substituted for the jalapeños. Serving Suggestions: Serve these unusual chiles on sandwiches, hamburgers, or as a side relish for grilled or roasted meats.

ingredients

• 1 cup jalapeño chiles, stems and seeds removed, cut in 1/4-inch strips
• 1 tablespoon coarse salt
• 1 tablespoon mustard seeds
• 1 teaspoon cumin seeds
• 1/4 cup oil, peanut preferred
• 1 teaspoon chopped fresh ginger
• 1/4 cup freshly squeezed lemon juice

directions

1
Sprinkle the chile strips with the salt; toss and let them sit for 10 minutes.
2
Toast the mustard and cumin seeds on a hot skillet, stirring constantly, for a couple of minutes until the seeds begin to crackle and “pop.”
3
Heat the oil to 350 degrees F., remove from the heat, stir in the ginger, and let it simmer for 2 minutes. Remove the ginger and discard.
4
Stir in the chiles, cumin seeds, lemon juice, and pack in a sterilized jar.
5
For 5 days, set the jar in the sun in the morning on days when it is at least 70 degrees, and bring it in at night. Shake the jar a couple times each day.