Asian Style Pickled Peppers

For whatever reason, any time I visit my local Mexican grocery store to devour their tacos, I stop in their produce aisle and typically load up on a ton of limes, and a ton of jalapeno peppers. Maybe because that is what I see the locals doing. Granted I am not buying like 40 of each, but maybe 10-12 of them, and that is typically enough for me. I usually cut up the jalapenos and use them in omelettes or something on those lines, but recently, I had about 5 of them left over and wanted to use them up, and make something unique. That’s when these Asian style pickled peppers came about. Think of your classic vinegar and sugar mixture, but make with a twist. A delicious twist.

Asian Style Pickled Peppers Recipe
Asian Style Pickled Peppers Recipe

I crave all sorts of pickled chilies, and I often snack on them when I get home from work. With that being said, my chili stash became seriously low when I crushed the remaining sport peppers after using them on my Italian style pulled pork sandwiches, and hence whey I probably got started on making this batch of pickled chili peppers!

Let’s get started.

  • 5 jalapeno peppers, stems removed, quartered (leave seed in tact)
  • 1 cup of soy sauce
  • 1 cup of light brown sugar
  • 1/2 cup of regular vinegar
  • 3/4 cup of water
  • dash of fish sauce
  • 1 clove of garlic, smashed

Now you can probably try these with any chili pepper such as Thai bird, or serrano, but I will leave that up to you.

Start by adding the chili peppers to a medium sized mason jar.

Next, get a small pot on the stove, on medium heat. Add the soy sauce, brown sugar, vinegar, water, fish sauce, and garlic. Bring to a gentle boil, and stir until the sugar is dissolved. Remove from the heat, and let the pickling mixture completely cool.

Ingredients for making Asian style pickled peppers
Ingredients for making Asian style pickled peppers

Once the mixture is cooled, pour into the mason jar, seal, and place in your refrigerator for a couple of days before digging in.

At first I was thinking these were going to be pretty spicy, but you know what, they weren’t! I thought they had the perfect amount of heat and that soy sauce makes it super unique. Now I’m eating these after work, but also thinking of adding them to an upcoming stew, or adding them to some sort of sandwich, maybe a banh mi! I hope you enjoy!

Asian Style Pickled Peppers
Author: 
Recipe type: Pickled Peppers
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 5 jalapeno peppers, stems removed, quartered (leave seed in tact)
  • 1 cup of soy sauce
  • 1 cup of light brown sugar
  • ½ cup of regular vinegar
  • ¾ cup of water
  • dash of fish sauce
  • 1 clove of garlic, smashed
Instructions
  1. Now you can probably try these with any chili pepper such as Thai bird, or serrano, but I will leave that up to you.
  2. Start by adding the chili peppers to a medium sized mason jar.
  3. Next, get a small pot on the stove, on medium heat. Add the soy sauce, brown sugar, vinegar, water, fish sauce, and garlic. Bring to a gentle boil, and stir until the sugar is dissolved. Remove from the heat, and let the pickling mixture completely cool.
  4. Once the mixture is cooled, pour into the mason jar, seal, and place in your refrigerator for a couple of days before digging in.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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