Hot Pickled Chickpeas Recipe

Spicy Hot Pickled Chickpea Recipe

2 cans (15 oz) chickpeas, drained and rinsed, or 2 cups cooked chickpeas
5 Hungarian Hot Peppers (½ cup), sliced ~ (¼ cup Tabasco Sauce will substitute for the fresh peppers) 

1 cup water
½ cup white vinegar
1 teaspoon Kosher salt
½ teaspoon sugar

1 teaspoon dill weed
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder


1. Combine water, vinegar, salt, and sugar in a small saucepan; gently heat salt and sugar melt.  Take care not to get your brine water too hot! If you do, cool down slightly before adding to the canning jar, or you might break your jar. 

2. Add chickpeas, peppers, dill weed, paprika, garlic powder, and onion powder to a 1-quart wide-mouth canning jar.    

3. Pour brine water over the contents of the jar to completely cover leaving a slight head space of approximately 1”. Screw lid on tightly, shake well, and store in the refrigerator.  

NOTE:  Take the jar out once a day to shake the contents up. This will help to keep the flavors evenly mixed. Chickpeas will reach maximum flavor in approximately 5-7 days but will be ready to eat in 2-3 days! 





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