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
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
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.
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.
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