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.
Equipment
- 1-quart glass jar or several smaller jars
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1tablespoon | Calories: 21kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 288mg | Fiber: 0.2g | Sugar: 3g