Pickled Jalapeños Peppers
Pickled Jalapeños are budget friendly and really simple to make. The flavor surpasses store bought! Excellent to top burgers, sandwiches, and for taco night!
Servings: 1 jar
- 8 jalapeños
- ½ cup soy sauce
- 3 garlic cloves sliced paper thin
- ¾ 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
- ¼ 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.