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Pickled Chickpeas

Pickled Chickpeas

Appetizers

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Cook Time

70 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 quart chickpeas cooked; or 2 15 oz cans
5 cloves garlic
3 jalapeno pepper sliced
3 strips lemon peel
2 tsp salt kosher
1 tsp cumin toasted and fresh ground or left whole
1 cup white wine vinegar or distilled vinegar
1/3 cup sugar
pinch turmeric

Instructions

Soak 2 cups chickpeas in 5 cups of water over night
Drain chickpeas then add to medium sauce pan with 5 cups of fresh water, bay leaf & 3 cloves garlic. Or you can use 2 can of already prepared chickpeas to skip this step)
Bring brine of vinegar, turmeric, cumin, garlic and lemon peel to a quick simmer to melt sugar
While brine is coming to a quick simmer, add cooked chickpeas to a jar of your choice and slide jalapeno slices down against wall of jar for a nice visual.
Once sugar is dissolved, pour over the chickpeas in jar to cover. If necessary, top off with a touch of vinegar and water to cover.
Close jar with a lid and allow to cool on the counter for about an hour before moving to the refrigerator, leaving the chickpeas for at least 24 hours before serving. Store in the refrigerator and eat within two weeks