Pickled Jalapeno Peppers

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.

Pickling liquid being poured into a full jar of pickled jalapeno peppers.

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

Pickled Jalapeno Peppers

  • Quick Glance
  • (10)
  • 20 M
  • 20 M
  • Makes 16 (1-tbsp) servings | 1 cup
Print RecipeBuy the Seoultown Kitchen cookbook

Want it? Click it.

Special Equipment: 1-quart glass jar or several smaller jars

Ingredients


Directions

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.

Print RecipeBuy the Seoultown Kitchen cookbook

Want it? Click it.

Recipe Testers' Reviews

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.

HUNGRY FOR MORE?

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Comments

  1. 5 stars
    I tried this recipe around 3 years ago. It’s now one of my all time favorite condiments. I’ve even started growing extra jalapeños in my garden so that I can make more.

  2. This is one of the most delicious things ever made or tasted. Ive made it over the last few years regularly and is always worth it, so much so that my friends have got me making it for them too!

    An absolute must have all through the year.

    1. Thanks, Anahita! We’re so glad this has become a staple in your home and we so appreciate you taking the time to let us know.

  3. The first time I made this recipe I scraped out the seeds on about 1/4 of the peppers and it was mild. The second time I used the seeds the spice blew my face off! I think the second batch of peppers were much spicier than the first. Food for thought. Everybody loves these peppers.

  4. These are phenomenal – we’ve been adding them to everything from burrito bowls to tacos to stir-fry! On their own, they are a bit hot for me, but they add SO much flavour when used as a condiment. They were super fast and easy – I will certainly ensure I always have a jar of these in the fridge.

    1. Atom, since these aren’t hot water processed but instead just slid in the fridge, 2 to 3 weeks would be our safe recommendation. Although good luck getting them to last that long…

        1. Molly, yes, absolutely. You can use standard water bath timing for pickles made from cucumbers for these jalapeño pickles. The vinegar, citrus, salt, and sugar in this recipe is sufficient for water bath canning.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish