If you are pickling green chilies this way, make smaller amounts so it is over in about 2-3 weeks, or wait till the required sourness is achieved and refrigerate the pickle after this point, if something is left till then.
Mild jalapeno peppers are used for this pickle, but you can go ahead and use the hot jalapeno as well. Depends upon how hot you like your pickled chilies.
8-10 mild jalapenos
1/2 cup yellow mustard powder
1 tbsp mustard oil
2 tbsp table salt
Wash and pat dry the chilies. Make a slit lengthwise and keep aside.
Powder the mustard and mix in the salt and mustard oil.
Mix the mustard powder and oil well to make a crumbly mixture.
Stuff lightly into the slit green chilies and bottle them. The chilies release their juice within 2-3 days and you would see a watery liquid in the bottom. Shake the jar once in a while so the pickling is evenly done. The pickle is ready after 2-3 days of pickling but keeps maturing for 2-3 weeks before getting too sour.