Spicy Pickled Chickpeas Recipe

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2 (15.5 ounce) cans of chickpeas, rinsed and drained

1 large Hungarian Pepper, thinly sliced and diced, or 1/4 cup Tabasco sauce 

2 tsp. dried dill weed

1 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. kosher salt

1 cup water, hot out of the tap

1/2 cup white vinegar

1/2 tsp. sugar

You will also need a 1-quart container with a tight-fitting lid. We used a wide-mouth Ball canning jar. 



1)  In your clean, sterilized canning jar add rinsed and drained chickpeas, diced peppers, dill weed, paprika, garlic powder, and onion powder.

2) In a small bowl, combine hot water, vinegar, salt and sugar. Stir until salt and sugar are completely melted. Pour this mixture over the chickpea mixture in the jar. Screw lid tightly onto jar; then shake contents to mix well.  Refrigerate. 

Try to take the jar out of the refrigerator at least once a day and give it a good shake to keep the flavors well mixed.  Your spicy pickled chickpeas will be ready to eat in 3 days, but they will reach their maximum flavor potential in 5 days, if you can wait that long! 




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