Among the best things to buy at a Korean supermarket are the pickled jalapeno peppers that they sell at the banchan bar. Banchan are small side dishes for a Korean meal. Several of these sides together can even make an entrée. At my favorite Korean BBQ restaurant in K-town that I frequent, my friends always fill up on the banchan and forget there is an actual meal coming. Of all the banchan sides, I think these little soy-pickled peppers are the biggest crowd-pleaser—not to mention highly addictive. These pickled jalapeno peppers also make a great condiment and are tasty toppers on burgers, sandwiches, and, my personal favorite, omelets.–Debbie Lee
LC Pick A Peck of Pickled Jalapeno Peppers Note
What we’d give to have a peck of these pickled jalapeno peppers on hand at all times. They’re beguilingly complex in terms of taste yet take just 20 minutes of easy effort to create (so you can make them in haste). As a happy result, we’ve been rather promiscuously strewing them over everything. Tacos. Grilled chicken. Home fries. Machaca. Eggs. We just can’t help ourselves. And thinking about these sassy little pickled jalapeno peppers sorta makes us want to dance. Korean style. Make that Gangnam style….
Special Equipment: 1-quart glass jar or several smaller jars
Pickled Jalapeno Peppers Recipe
- Quick Glance
- 20 M
- 20 M
- Makes 1 cup
- 8 jalapeños
- 1/2 cup soy sauce
- 3 garlic cloves, sliced paper thin
- 3/4 cup seasoned rice vinegar (unseasoned will work in a pinch)
- 3 tablespoons granulated sugar
- 2 tablespoons fresh lime juice (from 1 lime)
- 1 tablespoon fresh lemon juice (from about 1/2 lemon)
- 1/4 cup lemon-lime soda, such as Sprite
- 1. Slice the jalapeños crosswise into thin rings about an 1/8-inch thick using a sharp knife or a handheld slicer. If you prefer a less-than-incredibly-spicy pickle, scrape out and discard the seeds. Place the jalapeños rings in a jar.
- 2. In a small saucepan over medium heat, bring the soy sauce, garlic, rice vinegar, and sugar to a gentle boil and let it bubble for a few minutes. Remove from the heat. Add the citrus juices and soda and let cool until no longer piping hot, about 5 minutes.
- 3. Pour the warm soy mixture over the jalapeños. Tightly seal the jar with the lid. Immediately refrigerate the pickled jalapeño peppers for at least 1 day and up to 2 weeks before strewing or scattering them onto anything and everything.
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Testers ChoiceTesters Choice
Oct 02, 2012
Oh, these pickled jalapeno peppers are addictive! Tangy, salty, little nuggets with a little heat, but not too much to keep you from eating more and more. I really enjoyed the flavor of the soy sauce and the mellower rice vinegar instead of regular white vinegar. They’re delicious on their own, but I found they’re also great with potatoes, eggs, vegetable spring rolls, and enchiladas. Will need to make another batch and try them with other foods. I’m sure there’ll be plenty of places these little morsels will fit right into. It seemed odd to buy a soda just to use such a small portion of it only and to toss the rest. Can’t imagine what else I’d use it in before it went flat, and I don’t drink the stuff. There is already lemon, lime, and lots of sugar in the recipe, so surely these ingredients could just be adjusted to cover what the soda adds, right?
Oct 02, 2012
This pickled jalapeno peppers recipe is a versatile topper for any kind of food. We now use these with stir-fries, burgers, grilled chicken, and grilled cheese sandwiches. The soy and vinegar and sugar give the pickles a perfect tang. I might try the recipe another time with finger hot peppers. Yum yum.
Oct 02, 2012
The pickled jalapeno peppers recipe is easy to follow and comes together quickly. At first I was skeptical about the addition of the Sprite soda, but I think it added a nice sweetness to the mix with a different flavor than the sugar. I’m not sure how or if the carbonation affected the whole thing, but I’m curious about that. As a word of warning, if made with all the seeds in the peppers, the result is not just spicy, but incredibly spicy. I consider myself able to handle a lot of spice, but these were nearly at my limit, and way beyond the limit of others who tried them. I was so ready to love this recipe, but the spice level, as I mentioned earlier, is almost a bit too much for me to use them on everything I wanted. I would definitely remove some of the seeds from the jalapeños next time, and then this could become a regular condiment in my house. I could see putting these on nearly everything! I really enjoyed the pickling liquid. This recipe was easy to follow, and I think anyone with a beginner’s interest in pickling would find this to be an interesting and fun recipe to try.
Oct 02, 2012
What a snappy addition to sandwiches, salads, eggs, you name it! We used these tasty peppers alongside grilled chicken sausage and in a mixture for lettuce wraps. Over the weekend, we had a variety of takeout items and these were wonderful on a pulled pork sandwich. They even ended up on fish tacos. This is the ultimate combination of hot, salty, sweet, sour, and citrus. I think that the lemon–-lime soda adds a little spark to these peppers and I will try using this same pickling liquid on other vegetables.
Pickled Jalapeno Peppers Recipe © 2011 Debbie Lee. Photo © 2011 Quentin Bacon. All rights reserved.