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Epicurious
Gourmet

Soy-Pickled Jalapeños

By Lillian Chou

4.3

(7)

Green chiles pickled in soy sauce and vinegar are a traditional Korean banchan, so food editor Lillian Chou, who created this menu, was surprised when she discovered a similar dish made with jalapeños and soy sauce at a taco bar in Mexico. But it's no wonder the combination has universal appeal. Here, Chou calls for brown sugar and lemon zest in place of vinegar, and the ingredients hit all the right spots: hot, salty, and a little sweet. Chile fanatics will be happy to munch on these just as they are, but the jalapeños and their liquid also make a terrific accompaniment to the first course of <epi:recieplink id="3510910">shrimp and scallion pancakes.</epi:recieplink>

Cooks' note:

Pickled jalapeños keep, chilled, 3 days.

Recipe information

  • Total Time

    1 day (includes pickling time)

Ingredients

3 large fresh jalapeños (4 inches), sliced 1/8 inch thick
1/2 cup soy sauce
1/2 cup water
2 teaspoons grated lemon zest
2 teaspoons packed dark brown sugar

Preparation

  1. Step 1

    Combine all ingredients in a small heavy saucepan and bring to a boil.

    Step 2

    Remove from heat and cool to room temperature, stirring occasionally. Marinate, chilled, at least 8 hours.

TagsPickleCondimentKoreanEast AsianAsianMexicanLatin AmericanJalapeñoChileVegetableSideDinnerLunchDairy FreeNut FreeVegetarianVeganEasy5 Ingredients or FewerMake AheadGourmet
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