Asian Pickled PeppersPin It
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!
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
- 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
- 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.
- Place the rings in some canning jars (you'll need either 1 large sized one or 2-3 smaller ones.
- 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.
- 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.