Soypickledjalapenos Recipes

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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



Soy Pickled Jalapenos image

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.

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

SOY-PICKLED JALAPEñOS

Provided by Lillian Chou

Categories     Side     Vegetarian     Quick & Easy     Lemon     Healthy     Vegan     Jalapeño     Soy Sauce     Boil     Gourmet

Number Of Ingredients 5



Soy-Pickled Jalapeños image

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.

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

EASY PICKLED JALAPENOS

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



Easy Pickled Jalapenos image

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.

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

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