Terri Lee's Soy Sauce Pickled Jalapeños

Terri Lee is a product and event designer who sometimes collaborates with Sweets & Bitters. 

Photo: Megan Swann for Sweets & Bitters

Photo: Megan Swann for Sweets & Bitters

My mom has a series of recipes she created out of ingredients common in the US when Korean produce was nearly impossible to find.  She wanted to create something that resembled the flavors she remembered from her native country. While this isn’t a traditional recipe, it’s one of my favorites. The flavors blend so perfectly and the pickled jalapeños work as an accent on many different dishes. I always have a jar in the refrigerator just waiting to add a little kick to my cooking.

 

Soy Sauce Pickled Jalapeños

Makes 1 pint

  • 15 jalapeños
  • 1-2 limes
  • 1 bunch cilantro
  • 2 shallots
  • ½ c. soy sauce or tamari 
  • ½ c. rice vinegar
  • ½ c superfine sugar

 

1. This can be prepared right in a standard pint sized mason jar. Add the soy sauce, rice vinegar, and sugar. Stir with a spoon to dissolve the sugar (or just cap the lid and swirl).

2. Cut the limes into thin slices, reserving the ends. Set aside the slices. Squeeze the juice from the ends of the limes into the jar. Peel and slice the shallots into thin rounds. Set aside. Cut the cilantro into short 2-3” stems with leaves intact. Set aside.

3. Now prepare the jalapeños. I wear a pair of cooking gloves to keep the spice from soaking into my hands. (If I don’t, I inevitably end up rubbing my eyes and highly regret it). Seed jalapenos and slice into thin rings. A few renegade seeds are okay if you like a little extra kick. Set aside.

4. Give the brine mix another quick swirl and then start layering your ingredients. Start with one layer of limes, then add cilantro, shallots, jalapeños, shallots, cilantro and back to lime. (Think palindrome). You want to end on limes. Once you have it packed and limes are on top keeping all the ingredients in the brine, cap and refrigerate.

5. It’s best if you can let these sit in your refrigerator for 2-3 days. The tighter the ingredients are packed—the spicier it will become and will take a few more days to pickle (approx 5 days). You can add more brine if you want a less spicy version.

 

Notes: After the flavors have blended, use the pickle brine in place of vinegar for a salad dressing. Or add peeled hard-boiled eggs to the brine once there’s enough room (usually when the jalapeños are nearly gone). Let it sit for 2-3 days. It soaks in the flavors of the brine and makes a delicious pickled egg. Slice the egg thin and add it to a salad or on an open faced sandwich.

 

 

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