Pickled Jalapeno Peppers

Pickled Jalapeno Peppers

These are Korean style Pickled Jalapeno Peppers.


8 jalapeños
1/2 cup soy sauce
3 garlic cloves, sliced paper thin
3/4 cup seasoned rice vinegar (unseasoned will work in a pinch)
3 tablespoons granulated sugar
2 tablespoons fresh lime juice (from 1 lime)
1 tablespoon fresh lemon juice (from about 1/2 lemon)
1/4 cup lemon-lime soda, such as Sprite


  1. Slice the jalapeños crosswise into thin rings about an 1/8-inch thick using a sharp knife or a handheld slicer. If you prefer a less-than-incredibly-spicy pickle, scrape out and discard the seeds. Place the jalapeños rings in a jar.

  2. In a small saucepan over medium heat, bring the soy sauce, garlic, rice vinegar, and sugar to a gentle boil and let it bubble for a few minutes. Remove from the heat. Add the citrus juices and soda and let cool until no longer piping hot, about 5 minutes.

  3. Pour the warm soy mixture over the jalapeños. Tightly seal the jar with the lid. Immediately refrigerate the pickled jalapeño peppers for at least 1 day and up to 2 weeks before strewing or scattering them onto anything and everything.

I made these pickled jalapenos (in the recipe above) the lazy way.
I already had an 8 oz unopened jar of sliced pickled jalapenos from the store (pickled in the standard vinegar and salt).

I drained the jar and made 1 cup (cut the recipe in half) of that great soy sauce pickling juice, boiled it, and added it to the drained jar of sliced jalapenos. It’s now stored in the fridge. Wow, really good and really easy the lazy way. ;-).

You can do a similar thing with regular dill pickles. When the regular pickles are gone, save the jar and juice. Slice up more Persian cucumbers in any desired shape, boil for 1 minute in the reserved pickle juice (add a little more vinegar if needed to cover the new pickles). Put everything back in the jar and place in the fridge. Now you have more pickles with the same flavor as the originals.