Soy Pickled Jalapenos
Add a bold and zesty twist to your condiment game with these savory Soy Pickled Jalapeños! This quick and easy recipe combines the fiery heat of fresh jalapeños with the umami-rich depth of soy sauce, the tanginess of rice vinegar, and the subtle sweetness of sugar. Infused with aromatic garlic and ginger, and finished with a touch of sesame oil, these pickled peppers bring a perfect balance of flavors to any dish. Ready in just 15 minutes of prep and cook time, they’re the ideal topping for tacos, sandwiches, or rice bowls—or enjoy them straight from the jar as a bold snack! For an extra touch, sprinkle with toasted sesame seeds before serving. Refrigerate for at least 24 hours to let the flavors meld into perfection. This refrigerator-friendly recipe keeps for up to two weeks, ensuring your meals always have a handy kick of heat and umami.
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Recipe Information
Ingredients
- 6 whole Fresh jalapenos
- 1 cup Soy sauce
- 1 cup Rice vinegar
- 1 cup Water
- 2 tablespoons Sugar
- 3 whole Garlic cloves
- 1 inch piece Ginger
- 1 teaspoon Sesame oil
- 1 teaspoon Toasted sesame seeds (optional, for garnish)
Instructions
1. Thoroughly wash the jalapenos. Slice them into thin rings, discarding the stems. If you prefer less heat, remove some or all of the seeds.
2. Peel the garlic cloves and slightly crush them with the back of a knife. Peel the ginger and slice it into thin rounds.
3. In a small saucepan, combine the soy sauce, rice vinegar, water, sugar, garlic, and ginger.
4. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir until the sugar is fully dissolved, about 2-3 minutes, then remove from heat.
5. Add the sesame oil to the brine and stir to combine.
6. Pack the sliced jalapenos into a clean glass jar, leaving some room at the top for the brine to fully cover the peppers.
7. Pour the hot brine over the jalapenos, ensuring they are completely submerged. If necessary, use a clean utensil to press them down gently.
8. Allow the jar to cool to room temperature, then seal tightly with a lid and refrigerate for at least 24 hours to allow the flavors to meld. For the best flavor, let them sit for 2-3 days.
9. Before serving, optionally sprinkle with toasted sesame seeds for added crunch and flavor.
10. Store the pickled jalapenos in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9230 mg | 401% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 31.5 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1294 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
