Asian Pickled Peppers

By á-25087

Mix of jalapeño and red cherry peppers in a bring that includes rice vinegar make for sweet and spicy pickled peppers. Don't try to say that three times!

Ingredients

• 8 jalapeno peppers
• 8 red cherry peppers
• 1 cup soy sauce
• 6 garlic cloves, thinly sliced
• 1 1/2 cups seasoned rice vinegar
• 6 tablespoons brown sugar
• 4 tablespoons fresh lime juice, from about 2 limes
• 2 tablespoons fresh lemon juice, from about 1 lemon
• 1/2 cup lemon-lime soda, such as Sprite or Sierra Mist

Details

Servings 2
Preparation time 25mins
Cooking time 35mins

Preparation

Step 1

Using a sharp knife stem the peppers and slice them into thin rings, about 1/8" thick. If you like your pickles hot then leave in the seeds, if not, scrape them out and discard them.

Place the rings in some canning jars (you'll need either 1 large sized one or 2-3 smaller ones.

In a small sauce pan over medium heat, bring the soy, garlic, vinegar, and sugar to a gently boil and let cook for a few minutes. Pull from the heat and add the citrus juices and soda and let cool for 5-10 minutes.

Pour the warm soy mix over the pepper slices making sure that every ring is submerged in the liquid. Cover the jar(s) tightly and refrigerate for at least 1 day before devouring them.