Soypickledjalapenos Recipes

SOY PICKLED JALAPENOS

Soy Pickled Jalapenos image

Hot, salty, and a little sweet! Chile fanatics will be happy to munch on these just as they are, and they also go great with rice and scallion pancakes! A traditional banchan made with soy sauce, lemon zest and brown sugar.

Provided by Sharon123

Categories Peppers

Time 15m

Yield 1 cup

Number Of Ingredients 5

Ingredients

3 large fresh jalapenos, sliced 1/8-inch thick (about 4 inches)
1/2 cup soy sauce
1/2 cup water
2 teaspoons grated lemon zest
2 teaspoons packed dark brown sugar

Steps:

Combine all ingredients in a small heavy saucepan and bring to a boil.
Remove from heat and cool to room temperature, stirring occasionally.
Marinate, chilled, at least 8 hours.
Chilled jalapenos will keep chilled 3 days.

PICKLED JALAPENO PEPPERS

Pickled Jalapeno Peppers image

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.

Provided by Debbie Lee

Categories Condiments

Time 20m

Number Of Ingredients 8

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)

Steps:

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 Facts : ServingSize 1 tablespoon, Calories 21 kcal, Carbohydrate 4 g, Protein 1 g, Fat 0.1 g, SaturatedFat 0.01 g, Sodium 288 mg, Fiber 0.2 g, Sugar 3 g, UnsaturatedFat 0.04 g

SOY-PICKLED JALAPEñOS

Soy-Pickled Jalapeños image

Provided by Lillian Chou

Categories Side Vegetarian Quick & Easy Lemon Healthy Vegan Jalapeño Soy Sauce Boil Gourmet

Number Of Ingredients 5

Ingredients

3 large fresh jalapeños (4 inches), sliced 1/8 inch thick
1/2 cup soy sauce
1/2 cup water
2 teaspoons grated lemon zest
2 teaspoons packed dark brown sugar

Steps:

Combine all ingredients in a small heavy saucepan and bring to a boil.
Remove from heat and cool to room temperature, stirring occasionally. Marinate, chilled, at least 8 hours.

PICKLED JALAPENOS

Pickled Jalapenos image

Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.

Provided by Simply Sundays!

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 1h

Yield 48

Number Of Ingredients 6

Ingredients

1 cup vinegar
1 cup water
2 tablespoons white sugar
1 tablespoon salt
2 cloves garlic, smashed
1 pound jalapeno peppers, thinly sliced

Steps:

Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.

Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 145.6 mg, Sugar 0.8 g

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