Soy Pickled Jalapenos Recipe

Fire up your taste buds with these addictive Soy Pickled Jalapenos! Hot, salty, and subtly sweet, these fiery little peppers are a perfect banchan (Korean side dish). Enjoy them straight from the jar, or use them to add a spicy kick to rice, scallion pancakes, tacos, or your favorite dishes. Made with a simple blend of soy sauce, lemon zest, and brown sugar, this recipe is easy to follow and delivers incredible flavor in just 15 minutes of cooking time!

Prep Time 10 mins
Cook Time 15 mins
Calories 135.6 kcal
Protein 31g
Rating 4.5 (2 Reviews)
Soy Pickled Jalapenos 35

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Soy Pickled Jalapenos

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How to Make Soy Pickled Jalapenos

  1. 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.
  2. Add 1 pound jalapenos, halved or sliced lengthwise, to the saucepan. Bring the mixture to a boil over medium heat.
  3. 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.
  4. 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.
  5. 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