Vietnamese Pickled Jalapenos- “Ot Ngam Giam” Recipe

Pickled chilies are a Vietnamese favorite and they're used to enhance flavor and add some crunchy, sweet & sour heat to many soups like pho, fried noodles and other dishes. They also help to stimulate the appetite.

INGREDIENTS

10-12 fresh Jalapeno peppers
1 garlic cloves (sliced thin)
1 cup water
1 cup distilled 5% white vinegar
1/2 cup granulated white sugar
1 tsp sea salt (divided)

PREPARATION

1. Slice the jalapenos about ¼ inch thick diagonal slices. Transfer to colander and give it a few shakes to dislodge the seeds.
2. Sprinkle 1/2 teaspoon sea salt on top of peppers and gently mix. Leave alone for 30 min.
3. Shake peppers and place into a clean jar along with garlic.
4. Add vinegar, water, rest of salt (1/2 tsp) and sugar and stir until dissolved. Let cool then pour into jar to cover peppers.
5. Seal and transfer to refrigerate. Wait at least 24 hours before eating.