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2000s Recipes + Menus

Soy-Pickled Jalapeños

Makesabout 1 cup
  • Active time:5 min
  • Start to finish:1 day (includes pickling time)
March 2009
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 jalapeņos and their liquid also make a terrific accompaniment to the first course of shrimp and scallion pancakes.

View more of our favorite recipes from this issue.
  • 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
  • Combine all ingredients in a small heavy saucepan and bring to a boil.
  • Remove from heat and cool to room temperature, stirring occasionally. Marinate, chilled, at least 8 hours.
Cooks’ Note: Pickled jalapeños keep, chilled, 3 days.