Soy Pickled Jalapenos Recipes

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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

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 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

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.

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

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.

EASY PICKLED JALAPENOS



Easy Pickled Jalapenos image

Homemade pickled jalapenos are a treat to have on hand for chilis, tacos, salads and sandwiches. Pouring hot brine over them instead of boiling them gives them a pleasant fresh crispness instead of the soft texture of the store-bought variety.

Provided by Food Network Kitchen

Time 45m

Yield 1 pint

Number Of Ingredients 6

2/3 cup white wine vinegar
1/2 onion, sliced thinly (about 1/2 cup)
1 tablespoon Kosher salt
1 teaspoon black peppercorns
1 teaspoon coriander seeds
5 large jalapenos, cut into 1/8-inch rounds

Steps:

  • Combine the vinegar, 2/3 cup water, onions, salt, peppercorns and coriander in a small pot, bring to a boil, then reduce to a simmer and cook for 5 minutes.
  • Put the jalapenos in a heatproof 1-pint jar and pour the hot pickling mixture over them. Allow them to sit and soak up the flavor for 30 minutes up to overnight-the longer they sit, the more they will soften and absorb flavor. Stored in the refrigerator, they will keep for up to 1 month.

MEXICAN PICKLED JALAPENOS



Mexican Pickled Jalapenos image

These taqueria-style pickled jalapenos are a great way to preserve jalapenos from your garden. This recipe is suitable for canning but make sure that the vinegar you use has 5% acidity. The pickled jalapenos go great with any Mexican dish.

Provided by nch

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

Time P3DT35m

Yield 96

Number Of Ingredients 13

2 pounds fresh jalapeno peppers
½ cup thinly sliced white onion
1 large carrot, peeled and thinly sliced
2 cups distilled white vinegar (5% acidity)
2 cups water
4 teaspoons pickling salt
2 teaspoons white sugar
4 cloves garlic, crushed
2 teaspoons dried oregano
4 bay leaves
2 teaspoons black peppercorns, crushed
2 teaspoons cumin seeds
1/2 teaspoon calcium chloride (such as Pickle Crisp®)

Steps:

  • Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove some or all of the seeds, as desired, by rinsing jalapenos several times in a bowl with cold water and swirling until the seeds break off.
  • Inspect four 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.
  • Toss jalapenos, onion, and carrots together in a bowl.
  • Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.
  • Place 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds in each jar. Distribute jalapeno mixture among the jars, packing jars tightly without crushing the vegetables.
  • Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.
  • Wipe jar rims clean and place lids on jars. Put on bands and close tightly.
  • Process jars in a boiling water bath for 10 minutes. Turn off the heat and remove the lid of the canning pot. Let the jars sit in the hot liquid for 5 minutes, then remove and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.

Nutrition Facts : Calories 105.9 calories, Carbohydrate 21.2 g, Fat 1.9 g, Fiber 7.5 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 2347.6 mg, Sugar 11 g

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

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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Top Asked Questions

How do you make pickled jalapeno peppers?
Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. 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.
What is pickled Jalapeno sauce?
Sliced jalapeños, carrots, and onions are infused in a pickling liquid made from cider vinegar, sugar, bay leaves, and peppercorns to create this tangy Mexican condiment that's super easy to make from scratch. "They are so good, I find myself eating them straight out of the jar sometimes," says recipe contributor Taliesin.
How do you cook Jalapeno rings in soy sauce?
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.
How to preserve jalapenos from your garden?
Join Now 4.3 These taqueria-style pickled jalapenos are a great way to preserve jalapenos from your garden. This recipe is suitable for canning but make sure that the vinegar you use has 5% acidity. The pickled jalapenos go great with any Mexican dish. Remove the stems from jalapenos and slice into 1/4-inch thick slices.

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