Asian Pickled Peppers

 

Are y'all ready to bring some heat?  Good, 'cause have I got a treat for you.  This is one of those recipes that's so easy that it practically makes itself, and so good that you'll be left wondering how you lived this long without it.  A little patience is required for the full effect of the pickling to have its way with the peppers, but even after just 2 days in the drink, these things are addictive!

Just about anything that can benefit from a fiery crunch will be better for the addition of these colorful incendiary bombs.  Today for lunch I heated a tortilla topped with some leftover re-fried beans, sliced meatballs, fresh cilantro and feta, and a handful of these peppers.....it was awesome!  The nosh had such a kick that three bites in I was singing Johnny Cash's classic "Ring of Fire".

                                                               

Now that's what I'm talkin' about.  You can't go wrong with food that makes you sing like Johnny Cash!

Layered in a sandwich or on a  burger, tossed into your scrambled eggs, paired with some shrimp for a kickin' pasta dish, or served up as  a condiment alongside your favorite charcuterie, these bites are so good that within a week or two you'll be buying jalapenos by the case just to keep up with demand.  I guaranty!

Cheers - Steve

 

Asian Pickled Peppers

slightly adapted from a recipe in Seoultown Kitchen: Korean Pub Grub to Share with Family and Friends  - Kyle Books, 2011

(Print Friendly Version)

 

Ingredients:

• 8 jalapeno peppers
• 8 red cherry peppers
• 1 cup soy sauce
• 6 garlic cloves, thinly sliced
• 1 1/2 cups seasoned rice vinegar
• 6 tablespoons brown sugar
• 4 tablespoons fresh lime juice, from about 2 limes
• 2 tablespoons fresh lemon juice, from about 1 lemon
• 1/2 cup lemon-lime soda, such as Sprite or Sierra Mist

 

Method:

1. Using a sharp knife stem the peppers and slice them into thin rings, about 1/8" thick.  If you like your pickles hot then leave in the seeds, if not, scrape them out and discard them.
2. Place the rings in some canning jars (you'll need either 1 large sized one or 2-3 smaller ones.
3. In a small sauce pan over medium heat, bring the soy, garlic, vinegar, and sugar to a gently boil and let cook for a few minutes.  Pull from the heat and add the citrus juices and soda and let cool for 5-10 minutes.
4. Pour the warm soy mix over the pepper slices making sure that every ring is submerged in the liquid.  Cover the jar(s) tightly and refrigerate for at least 1 day before devouring them.