PICKLED JALAPEÑO PEPPERS

  • 8 jalapeños
  • 1/2 cup soy sauce
  • 3 garlic cloves, sliced paper thin
  • 3/4 cup seasoned rice vinegar (unseasoned will work in a pinch)
  • 3 tablespoons granulated sugar
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1 tablespoon fresh lemon juice (from about 1/2 lemon)
  • 1/4 cup lemon-lime soda, such as Sprite
DIRECTIONS
  • 1. Slice the jalapeños crosswise into thin rings about an 1/8-inch thick using a sharp knife or a handheld slicer. If you prefer a less-than-incredibly-spicy pickle, scrape out and discard the seeds. Place the jalapeños rings in a jar.
  • 2. In a small saucepan over medium heat, bring the soy sauce, garlic, rice vinegar, and sugar to a gentle boil and let it bubble for a few minutes. Remove from the heat. Add the citrus juices and soda and let cool until no longer piping hot, about 5 minutes.
  • 3. Pour the warm soy mixture over the jalapeños. Tightly seal the jar with the lid. Immediately refrigerate the pickled jalapeño peppers for at least 1 day and up to 2 weeks before strewing or scattering them onto anything and everything.
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