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Serrano Pickle Hari Mirch Achar Achaar (Fresh Chili Pickle) Recipe

Punjabi style Fresh Serrano pepper pickle in Canola oil, Lime juice, and spices

In India, fresh hot chili pepper are pickled in Mustard oil and lime juice. I will use Serrano pepper and Canola oil.

The Serrano peppers are very hot. Please wear gloves, and don't touch any part of your face when preparing this recipe.

Ingredients

1. Serrano pepper:1 Pound

2. Lime juice: ½ Cup

3. Vinegar (5% Acid): 1 Tablespoon

4. Canola oil: ½ cup

5. Pickling salt: 1 Tablespoon

6. Fennel seeds: 2 Tablespoon

7. Turmeric powder: 1 teaspoon

8. Fenugreek seeds: 2 Tablespoons

9. Asafetida powder (Hing): 1 teaspoon

10. Black Mustard seeds: 1 Tablespoons

Method

Prepare Serrano

1. In a large pan, bring about 2 quarts of water to a boil. Add Serrano. Turn off heat. After two minutes, transfer the contents in a colander to drain out water. This step is needed to kill any un-wanted bacteria on the surface. Let Serrano cool to handle.

2. Dry the moisture off with paper towels.

3. Half each Serrano lengthwise.

Prep-Cooking

1. Add everything in a pan except Serrano and Canola oil. Bring it to a boil.

2. Add Serrano. Turn down heat. Simmer at 180º F for 5 minutes

Vegetative bacteria, yeast and molds must be destroyed by heating to 180º F

2. In a separate pan heat mustard oil to smoking point. Turn off heat. Let it cool to room. Add to pickle mixture.

Acid prevents the growth of spores of deadly botulism bacteria.

Acidify pickle mixture before adding oil. Oil will coat the exemplar creating a barrier to acid and oxygen making it vulnerable to botulism bacteria.

Aging

Transfer the pickle to wide-mouth Pickling Crock (stoneware). Tie cheese cloth to the wide-mouth. Repeat following step for next 3 days, once a day.

1. Remove the cheese cloth. Stir the pickle.

2. Preheat oven to lowest setting about 200º F for 25 minutes

3. Place the crock in the oven for 45 minutes. Keep the door ajar about 2 to 3 inches.

4. Shut off oven. Remove the crock after 30 minutes. Secure the cheese cloth to the wide-mouth.

5. Place the crock on the top shelf of your kitchen cupboard.

Storage

Remove the Muslin cloth. Close the crocks with sterilized well fitted lid.

Put the crock away in a cool dry and dark place.

This pickle should be good for six months.

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