Pickled Jalapenos (Ot Ngam Giam)

Crunchy, tart and slightly sweet, these Pickled Jalapenos are delicious condiments accompanying many Asian dishes. If you can’t seem to get enough of these tasty tidbits, it’s time to make some at home so there’s always plenty on-hand. This recipe is as easy as it gets with just a few ingredients. Use this versatile pickling solution to pickle any other foods you like. It’s a great way to preserve and enjoy those delicious summer vegetables a little bit longer.

Notes on the Recipe, Tips and Tricks

Store the jalapenos in the refrigerator until you’re ready to prepare them. This will keep them nice and crisp. Optionally, dunk the peppers in a bowl of ice water for 30 minutes before slicing and pickling. This helps to give the pickles a nice crunch.

For more tart pickles, reduce the sugar to 1/4 cup or eliminate altogether. Optionally use a sugar substitute such as Stevia or Splenda.

Use food prep gloves when handling hot peppers and always be sure to wash your utensils well after preparing hot peppers.

To keep the pickles fresher longer, use a clean spoon when scooping out of the jar.  Avoid contaminating with dirty utensils.

Stored in the refrigerator, the Pickled Jalapenos are good for up to 3 months (maybe even longer).

Blanching vegetables before pickling is an optional process to halt the enzymes which cause vegetables to lose their flavor, color and texture.

If you enjoyed this recipe, you may also like: Pickled Bean Sprouts (Dua Gia), Carrot and Radish Pickles (Do Chua) or Pickled Mustard Greens (Dua Cai Chua).

Ingredients

1 cup water
1 cup distilled white vinegar
1/2 cup sugar
1 Tbsp salt

Other Items
20 oz glass jar

Directions

Wash the jar with soap and hot water and then dry.

In a medium saucepan, add the water, vinegar, sugar and salt. Over Medium High heat, stir until the sugar and salt are dissolved. Bring the solution to a gentle boil and then remove from the heat. Allow to cool until the liquid reaches room temperature. Optionally, chill in ice water for 5 minutes.

Wash the jalapenos with cold water. Cut the peppers into coins about 1/4-inch thick.

Place the pepper slices into a colander and gently toss to remove some of the seeds.

Layer the peppers into the jar leaving the loose seeds behind.

Pour in the pickling liquid filling up the jar but leaving about 1/2-inch room from the top. Use a spoon to dunk the peppers under the liquid.

Seal the jar and refrigerate. Allow to pickle in the refrigerator for 1 day before eating.

Yields: 2 cups

Tools I Love and Use in My Kitchen

In addition to jalapenos, I pickled Thai chilies, garlic, sweet peppers, purple cabbage and rainbow carrots. Delish!

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