Wash and dry the jalapeño peppers completely. Please note, there should be no trace of moisture when you begin with the pickling process.

Next destalk and slit (incompletely) the peppers lengthwise. Using a pairing knife, remove the seeds and ribs.

Once deseeded, dice them into 1/2 inch pieces. Transfer them into a jar or storage container.

Heat a small pan and add cumin seeds, mustard seeds, coriander seeds, fenugreek seeds, fennel seeds and carom seeds to it.

Dry roast on a low flame for a minute or 2.

Cool completely and coarsely blend into a powder.

Transfer this 'masala' powder onto the diced jalapeños.

Next add, turmeric, juice of 1 lemon and salt.

Mix well to combine everything.

Heat the same pan (used for spice) and add 1/4 cup cooking oil.

Once the oil is hot, add a pinch of asafetida.

Remove from flame and let the oil cool completely.

Once cooled, pour it over the jalapeños and spice mixture. Mix and combine well.

Lastly add vinegar to the peppers and give one final mix.

Store well and let it stand at room temperature for a minimum of 2 hours before consuming.

Ideally, let the pickle stand at room temperature for 2 days before consuming. After 2 days, place the container in refrigerator.

Serve with salads, stews, sandwiches, rotis, rice or curries. Enjoy!