Soy Pickled Jalapeños Food
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
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.
SOY-PICKLED JALAPEñOS
Provided by Lillian Chou
Categories Side Vegetarian Quick & Easy Lemon Healthy Vegan Jalapeño Soy Sauce Boil Gourmet
Number Of Ingredients 5
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.
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
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.
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