Pickled Jalapenos

I discovered these via Pinterest who knows how long ago and figured since we are bursting at the seams with Jalapenos, I tried 'em out. The jalapenos are from our, one of the few plants that actually produced a decent amount this year. Needless to say, we've had our fair share of jalapeno poppers this summer - ha!

They are very spicy but have so much flavor compared to the ones you might pick up at the store (probably due to the citrus and soda). I can't eat too many myself because they were hot, but Q loves 'em and piles 'em high on stuff. The sliced garlic in this recipe are equally tasty too. Since this is a "quick" pickle, they won't last as long as if you were to "can" them for real.

Pickled Jalapenos      

Pickled Jalapenos

ingredients

• 10 jalapenos fresh from our garden
• 1/2 cup soy sauce
• 3 garlic cloves, very thinly sliced
• 3/4 cup rice vinegar
• 3 tbsp sugar
• 2 tbsp lime juice
• 1 tbsp lemon juice
• 1/4 cup Sierra Mist soda

directions

1. Slice the jalapenos very thinly and place in a mason jar with a tight fitting lid. Heat the soy, garlic, vinegar & sugar over medium heat, stirring occasionally for 3 minutes. Remove from the heat and add lemon, lime and soda. Let cook for 5 minutes.

2. Pour the sauce over the top of the jalapenos and seal the jar tightly. Keep in fridge up to 2 weeks.

You can use these on pizza, tacos, nachos, burgers, sandwiches - or anything else fun you can think of. If you want to make them less spicy, you can seed them prior to slicing them. If you do that I'd suggest picked up a jalapeno corer first though so you can keep the peppers whole. 

Enjoy!

This recipe was adapted from Leite's Culinaria Blog.