Pickled Jalapeños (Har Mirch Achar)

Not a lot to report. Last weekend was a vacation weekend. We hiked with some friends nearly to the summit of Mt. Hood. It's strange that I grew up in the shadow of that mountain and yet never imagined hiking to the top of it...

When I got back home, I made a point of finally pickling the jalapeños I'd bought at the farmer's market a week earlier. I chose the more complicated of the two recipes for this dish. It involved dry roasting some black mustard, cumin, and fenugreek seeds, grinding them into a powder, adding some more spices, and stuffing the chiles with the spice mix before pickling them in mustard oil and lemon juice. My previous experiences with grinding fenugreek had not gone well, but it seemed to grind up easily after the dry roasting. Should be ready after a week. I can't wait to try, although it looks like this is a spicy one.