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.
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. 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 Korean-style pickled jalapeno peppers sorta makes us want to dance Korean style. Make that Gangnam style. Originally published October 2, 2012.–Debbie Lee
Special Equipment: 1-quart glass jar or several smaller jars
Pickled Jalapeno Peppers
- 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.