For dinner tonight, I made eggrolls. However, on a lark, I decided to try my hand at making korean-styled pickled jalapeños.

The recipe I used was pretty simple, and I can’t wait to sample them after they’ve marinated for at least a day or two.

Here’s the recipe I used:

5 large jalapeño chilies
6 tablespoons regular soy sauce
1/4 cup unseasoned rice vinegar
6 tablespoons water
2 tablespoons sugar

1. Trim the stem from the chilies and then slice into circles a good 1/8 inch thick. (If you want to temper down the spiciness of the pickles, remove the seeds and white pith before slicing into circles. Those are the greatest sources of heat in a pepper.) Transfer the peppers into a bowl.

2. Put the soy sauce, vinegar, water, and sugar into a small saucepan. Stir to dissolve the sugar.

3. Bring to a boil over high heat. Add the chilies and stir to combine. When the mixture returns to a boil, turn off the heat. Set aside to cool to room temperature, stirring the mixture occasionally to ensure even exposure. Transfer to a jar and chill overnight before eating. This pickle keeps well for a good month!

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