Best 2 Soy Pickled Jalapenos Recipes
**Soy Pickled Jalapeños: A Delightfully Spicy and Savory Treat**
If you're looking for a tangy, spicy, and umami-packed appetizer or condiment, look no further than soy pickled jalapeños. These pickled peppers are incredibly easy to make and can be enjoyed in various ways. From adding a kick to tacos and sandwiches to serving as a delightful snack on their own, these soy-pickled jalapeños are sure to tantalize your taste buds. This article provides two delectable recipes for soy pickled jalapeños: the classic soy pickled jalapeños and a sweet and spicy variation. Both recipes offer step-by-step instructions and helpful tips to ensure you create the perfect pickled jalapeños. Get ready to embark on a culinary journey that will leave you craving more of these addictive treats.
SOY-PICKLED JALAPEñOS
Provided by Lillian Chou
Categories Side Vegetarian Quick & Easy Lemon Healthy Vegan Jalapeño Soy Sauce Boil Gourmet
Number Of Ingredients 5
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.
SOY PICKLED JALAPENOS
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
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.
Tips:
- Choose fresh, firm jalapeños that are about 2-3 inches long.
- Wash the jalapeños thoroughly and remove the stems. Cut the jalapeños into thin slices or leave them whole, depending on your preference.
- Use a clean jar or container with a tight-fitting lid.
- Sterilize the jar and lid by boiling them in water for 10 minutes.
- Combine the vinegar, water, sugar, salt, garlic, and spices in a saucepan and bring to a boil. Stir until the sugar and salt dissolve.
- Remove the saucepan from the heat and let the pickling liquid cool slightly.
- Pack the jalapeños into the sterilized jar. Pour the pickling liquid over the jalapeños, making sure they are completely submerged.
- Seal the jar tightly and store it in a cool, dark place for at least 2 weeks before eating.
- Once opened, store the pickled jalapeños in the refrigerator for up to 6 months.
Conclusion:
Soy pickled jalapeños are a delicious and versatile condiment that can be used in a variety of dishes, from tacos and burritos to sandwiches and salads. They are also a great way to add a spicy kick to your favorite recipes. With a little planning and effort, you can easily make your own soy pickled jalapeños at home. Just be sure to follow the tips above to ensure that your pickles turn out perfectly.
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