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!
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?
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
- 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
- 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.
- 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.