Zutaten für Soy Pickled Jalapenos
- Fresh Jalapenos
- 1 cup soy sauce
- Water
- 2 tablespoons lemon zest
- Dark Brown Sugar
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Zubereitung von Soy Pickled Jalapenos
- Combine 1 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons lemon zest, 1 tablespoon rice vinegar, and 1/2 teaspoon red pepper flakes (optional) in a small, heavy-bottomed saucepan.
- Add 1 pound jalapenos, halved or sliced lengthwise, to the saucepan. Bring the mixture to a boil over medium heat.
- Reduce heat to low, and simmer for 5 minutes, stirring occasionally. Remove from heat and let cool completely to room temperature, stirring occasionally to ensure even pickling.
- Transfer the jalapenos and pickling liquid to an airtight container. Refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to fully meld.
- Once chilled, your Soy Pickled Jalapenos are ready to enjoy! Store them in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
335 g
Sugar
51g
Fat
0g
Carbs
6g
