Tuesday, September 24, 2013

Pickled Jalapeno peppers

Pickled vegetables and hot peppers are traditional side condiments served with Cambodian noodle and rice dishes.  The Mo loves his pickled jalapenos and I try to keep a good stock in our fridge.  He will eat it with fried rice, pho noodle soup, stir fried noodles and in Asian banh mi sandwiches. 

The pickled jalapenos are not limited to Asian entrees, I like to throw them on burgers and omelets as well.  

If you are also Facebook friends with me, I am sure you have seen many posts with the pickled jalapeno peppers. 

Rice vermicelli
Banh Ho with eggrolls

Cambodian Ba baw

Cambodian Kaw Koh

Pork Banh mi

BBQ Pulled pork jalapeno omelet

Cambodian Noodle Soup

jalapeno bunless burgers

Spicy chicken and shrimp with broccoli 

Kung Pao shrimp

This recipe is really simple to make.

All you need is fresh jalapeno peppers and white vinegar.

Wash and dry the jalapeno peppers and pat dry with a paper towel. 

Slice the peppers diagonally or in rings, based on your preference.  Put them in a jar or an airtight container. Pour white vinegar to cover the top of the peppers. Sometimes if the peppers are too thin, they will float.   

Fridge the peppers and they are ready in a day. Serve with your favorite noodle or rice dish, try it in a sandwich!

** Some people like to add garlic, salt, sugar or other ingredients. I like to keep it simple since we use it in so many dishes, I prefer the peppers not change the flavor of the dishes but only add a nice kick to it. 

The peppers should last for weeks, maybe even months in the fridge.  I wouldn't know because the Mo usually eats them up and I’m constantly making more every couple of weeks.