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 5Â 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.
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.
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
Ingredients
- 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
Instructions
- 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.
- Once the mixture is cooled, pour into the mason jar, seal, and place in your refrigerator for a couple of days before digging in.
