{"id":250,"date":"2011-03-15T17:50:29","date_gmt":"2011-03-15T21:50:29","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2011\/03\/15\/moms-soy-pickled-jalepenos\/"},"modified":"2015-09-03T13:12:25","modified_gmt":"2015-09-03T17:12:25","slug":"moms-soy-pickled-jalepenos","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/moms-soy-pickled-jalepenos\/","title":{"rendered":"Mom’s Pickled Jalapenos"},"content":{"rendered":"

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\"\"I was making some cheese pizzas for the site to showcase Peter’s Herb Oil Recipe a few weeks ago.\u00a0 When I was finished a light bulb went off. I had a special condiment that would go great with those herby-cheesey pizzas!\u00a0 Mom’s Soy Pickled Jalapenos. <\/p>\n

About a year ago we were at our friend Kurt and Kim’s house.\u00a0 They pulled out an old pickle jar with these jalapenos in a soy sauce based brine, to use as a condiment.\u00a0 I love spicy foods and definitely love savory foods.\u00a0 These were amazing!\u00a0 They added 3 important things to the dish:\u00a0 spice, salt, even a little crunch (like a pickle). They are not too spicy.\u00a0 I assume the soy or vinegar must mellow the jalapeno’s punch just enough.<\/p>\n

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Mom and Kim<\/p><\/div>\n

I simply had to get the recipe.\u00a0 You have to understand that we all get together to cook and eat on a regular basis.\u00a0 We first met Kurt and Kim when their house was flooded and our kids were in the same pre-school a number of years ago.\u00a0 We ended up helping out a bit juggling the kids, the flood, the move and soon became fast friends.\u00a0 While we were getting to know them they invited us over because they knew we loved food as much as they do, and Kim’s mom was coming down from Oregon for a visit and was cooking one of their favorite dishes:\u00a0 Bun Thit Noung Cha Gio<\/em> with Egg Rolls.<\/em> I haven’t missed one of “Mom’s” visits since!<\/p>\n

Mom<\/em> is how she is known to most of Kim’s friends – her whole life.\u00a0 Her given name is Tao Nguyen and she’s a vibrant 82 year old these days!\u00a0 Tao emigrated here from Vietnam a week before the fall of Saigon and has lived in Coos Bay, Oregon ever since. *Note:\u00a0 Now that you have read her recipe, below, you will want to (and be expected to) stop by for a visit if you are within 500 miles.\u00a0 Trust me!\u00a0 Swing by in August and you may catch a fresh tuna canning session in progress.
\n\"\"Mom came up with this recipe about 6 years ago.\u00a0 She worked it over a few times and finally got it to where she liked it.\u00a0 The only reason she wrote it down was to pass it on to Kim.<\/p>\n

Since then I’ve made several batches and given them as gifts, but always keep a jar, or two in my refrigerator.\u00a0 They are the perfect sandwich accessory.\u00a0 I also use them on eggs,and other dishes that go well with the soy-salty taste – which is pretty much everything.\u00a0 The strange thing is that I hadn’t tried them on pizza until that day.\u00a0 But, maybe because these were herby-cheese pizzas, I thought the flavors would go so well together.\u00a0 And, I was right.\u00a0 Perfect!<\/p>\n

Mom’s Soy Pickled Jalapenos!
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\nIngredients:<\/p>\n

5 lbs of jalapeno peppers*
\n*I use both green and red jalapenos, whatever I can get.\u00a0 I’ve also used Fresno chili peppers in a pinch.
\n1\/2 cup salt
\n3 heads* of garlic\u00a0 – cloves peeled and left whole *More or less to your taste.
\n3 1\/2 cups of soy sauce
\n3 1\/2 cups of white vinegar<\/p>\n

*This 5 lb batch will fill 3 quart sized jars, plus a smaller 8 oz. jar.<\/p>\n

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Day #1:<\/p>\n

Wash the jalapenos and chop them into slices – about 1\/4″ thick, and place them in in a bowl.
\n*Note:\u00a0 I think you can play with this depending on where you want
\nto use them.\u00a0 Thinner slices go well on a sandwich.\u00a0 Or, you can
\nchop the thicker ones up to make a relish-like spread.\u00a0 The thicker pieces are
\na little crunchier.<\/p>\n

Peel the cloves of the garlic and add them whole to the sliced jalapenos.
\nIn my last batch I added them just before adding the sauce, but Mom said to put the garlic in with the jalapenos the night before.<\/p>\n

Add 1\/2 cup of salt and mix the ingredients. Put a weighted plate or object on top of the mixture and leave it on the counter overnight.\u00a0 This will draw out the water.\u00a0 Drain the water from the bowl the next day.<\/p>\n

Day #2:<\/p>\n

For the sauce combine the 3 1\/2 cups of soy sauce and vinegar in a saucepan and bring it to a boil.<\/p>\n

Once boiled let it cool to lukewarm. Add this sauce to the jalapeno and garlic mixture and mix it up to blend.<\/p>\n

Spoon the mixture into the jars and make sure to top it off with enough sauce to cover.\u00a0 Seal and refrigerate.\u00a0 Let it marinate in the refrigerator for at least two to three weeks.\u00a0 These should be good in your refrigerator for many months.<\/p>\n

*Note:\u00a0 I have also done a few variations of this when Mom wasn’t looking! The bottom line is, as with everything you cook, you can play with ingredients to your liking as you refine any dish.
\n– I’ve rinsed the salt off the drained, salted jalapenos – figuring there would be enough salt with the soy.
\n– I’ve cut slits into whole jalapenos and stuffed the jars with them instead of slicing them–like whole pickled peppers. Equally awesome!!!<\/p>\n

Enjoy the gallery…<\/p>\n\n\t\t