Pickled Jalapeno Peppers

Name: Pickled Jalapeno Peppers
Prep time: 20 min
Total time: 20 min
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

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Prep Time: 20 minutes

Total: 20 minutes

Servings: 16

Cost: $1.83 /serving

Author : Debbie Lee

spicy jalapeno pickles korean condiment

Ingredients

Remove All · Remove Spices · Remove Staples

8 jalapeños1/2 cup soy sauce3 garlic cloves, sliced paper thin3/4 cup seasoned rice vinegar (unseasoned will work in a pinch)3 tablespoons granulated sugar2 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

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Instructions

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Step 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.

Step 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.

Step 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.