These fast pickled jalapeno peppers, a Korean staple, are made with soy sauce, garlic, and rice vinegar. The perfect condiment for just about anything–tacos, grilled chicken, home fries, machaca, eggs. Takes only 20 minutes to toss together.
Pickled Jalapeno Peppers
- Quick Glance
- 20 M
- 20 M
- Makes 16 (1-tbsp) servings | 1 cup
Special Equipment: 1-quart glass jar or several smaller jars
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 jalapeño rings in a jar.
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.
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.
Recipe Testers' Tips
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?
These pickled jalapeno peppers 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.
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 these, 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. I think anyone with a beginner’s interest in pickling would find this to be interesting and fun to try.
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.