Pickled Jalapeno Peppers

Pickled Jalapeno Peppers



INGREDIENTS



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.