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Pickled Jalapeños Peppers

Pickled Jalapeño Peppers

Some like it hot, I do! If you do, enjoy these easy to make pickled jalapeno peppers. Summertime means easier recipes. We can’t wait for it to officially be barbecue season and to start grilling! I don’t know why I was obsessed with making pickled jalapeno peppers. It was something I had on mind for months!


Pickled Jalapeño Peppers


 I finally came across a recipe I thought would take care of this little pickling problem I had! I found it on David Leite’s site. I rushed over to my favorite fruit and veggie market and grabbed a bag of jalapenos. They have so many peppers…I even grabbed other varieties, but only pickled the jalapeños peppers. What can I say?!? I love a little spice once and a while…don’t you?
Pickled Jalapeño Peppers

 If you sometimes like things a little caliente, you’ve got to give this recipe a try. It’s really easy to put together and is incredible on so many things: sandwiches, burgers, eggs…whatever you feel could use a little heat, try it!! I love to eat them even on a cracker with a little spread of cream cheese. I know, it may sound crazy! I didn’t invent this idea. They sell pickled peppers our local green market and give out samples served just like that and it is so, so good! So if you are obsessing over pickled jalapeños peppers, try this recipe this summer!! You will love it! The only thing I subbed out was some San Pellegrino orange soda for the Sprite.


 Pickled Jalapeños Peppers
Ingredients
  1. 8 jalapeños
  2. 1/2 cup soy sauce
  3. 3 garlic cloves, sliced paper thin
  4. 3/4 cup seasoned rice vinegar (unseasoned will work in a pinch)
  5. 3 tablespoons granulated sugar
  6. 2 tablespoons fresh lime juice (from 1 lime)
  7. 1 tablespoon fresh lemon juice (from about 1/2 lemon)
  8. 1/4 cup lemon-lime soda, such as Sprite

Instructions
  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.

18 comments

  1. Luckily I live someplace warm where grilling season is all year long. Love spicy. And I would love these on a burger!

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  2. I need to try this! I'm one of those who "likes it hot" LOL!

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  3. My hubby loves all things pickled and he loves hot spicy jalapeno's, great idea!

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  4. Boy do those ever sound good! I love jalapeno peppers!

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  5. I love this idea! I have a lot of jalapenos in the garden and this is a great idea for what to do with them!

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  6. I need a jar or ten of these. Thanks!

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  7. There's something almost addictive about pickled jalapenos. I could almost eat them on ice cream :-)

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  8. I'm constantly up to my ears in jalapenos... they seem to be one of the few things I can grow. I'll definitely need to pickle some!

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  9. I would slather so many of these onto a burger... Yum!

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  10. You shocked me with the lemon-lime soda and the soy in the recipe but it also intrigues me to no end. I love the color of the pickled jalapenos in their jars! Fun recipe, Lora!

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  11. I love it caliente! The more caliente, the better. Best thing is my family hates spice. I would have these all to myself and probably eat them till I can't feel my face.

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  12. I am a sissy when it comes to peppers, but I know my husband would love this!

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  13. I am so curious about these guys. I sounds delicious and I can think of a million ways I could have them. Thanks!

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  14. Yes! Love fresh canned peppers. So spicy and delicious.

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