Ớt Ngâm Giấm | Pickled Jalapenos
Ớt Ngâm Giấm | Pickled Jalapenos
Ớt = Chili
Ngâm Giấm = Pickled in vinegar
A Versatile Accompaniment
These sweet, pickled, bright green, jalapenos can be found tableside in most Chinese/Viet Noodle houses. They’re the perfect condiment for piping hot noodles and really aren’t spicy.
It’s usually paired up with Ớt Sa Tế in these soups. They have the right amount of acidity, sweetness, and crunch cutting through the saltiness of the broth and adding a snap to the bite.
Ớt Ngâm Giấm is perfect alongside Ớt Sa Tế in a piping hot bowl of Hủ tiếu.
MEET THE PLAYERS
Jalapenos
These thicker peppers are really ideal for this application. You can use serranos, Thai Chilis, or whatever you enjoy.
The reason jalapenos work is that they’re thicker and have more hold to them. Bonus: when you’re not eating Vietnamese food they’re great with burgers, burritos, grilled cheese, etc. etc.
Slice the Jalapenos to 1/4” thickness.
Sugar
Vietnamese pickled ingredients always have a bit of sweetness to them. You can use sugar substitutes if needed.
I’d recommend allulose or monk fruit cut with erythritol. They have the least chemical taste and don’t spike insulin levels the same way other sugar alternatives do.
Its customizable. You can use more or less, based on your own family preferences. My family ratios are in the recipe.
Salt
It’s really important to add salt. It removes the moisture and allows it to retain it’s crispy texture. It also balances out the sugar and vinegar.
Distilled Vinegar
There’s times when fancy vinegars are great, this is not one of them. In Vietnamese households, pickled vegetables are really common and straight up white vinegar is cost efficient, neutral, and does the job.
SPECIAL TIPS
Baking Soda Wash
We’re pickling, why baking soda? Food safety is important and peppers can have pesticides. Washing them in baking soda before prepping can help us remove some of what is unseen. It’s quick, it’s easy, and it makes me feel better knowing your family is minimizing unnecessary chemicals consumed.
Shake it
Shaking the fresh cut peppers helps to remove the seeds from the membrane.
If you’re not a fan of heat, you really want to shake your jalapenos post cut. Seeds are where the heat is at, even pickled you’ll pick up a little fire.
Aesthetically speaking, it’s nice to not have seeds floating in your jar. Cut your jalapenos and shake them in a little colander to release the seeds from the membrane.
Salt Before Pickling
Realistically skipping this step isn’t going to be terrible as long as you plan on eating them in a short amount of time. Sprinkling salt on the jalapenos helps to draw out the water. It allows them to stay crisper, crunchier and brighter. Salt them first and you’ll see a substantial amount of water come out.
Simple Syrup
I heat my sugar in water and make sure the granulated sugar is dissolved. It’s especially important if you’re vegan, because organic sugar granules are always larger and don’t dissolve as easily.
HOW YOU SHOULD EAT THIS
Pickled jalapenos go great with Hu Tieu, Mi Hoanh Thanh, and really any of your favorite Viet/Chinese Noodle Soups. It’s also great with burgers, burritos, tacos, etc.
Pickled Jalapenos are perfect for tacos too!
FINAL THOUGHTS AND NOTES:
These pickled peppers are the perfect jar to get started. Place them in the refrigerator and always use a clean utensil when pulling them out. This should help them last for a month in the refrigerator.
LET’S GET STARTED!
Ớt Ngâm Giấm | Pickled Jalapenos
Ingredients
- 3 oz jalapeños
- 8 oz jar
- 2 oz vinegar
- 2 oz water
- 1 oz sugar
- 1 clove garlic, sliced thinly
- 1 tsp salt
- 1 tsp baking soda
- 16 oz water (2 cups)
Instructions
- In a small mixing bowl add 1 tsp baking soda with 2 cups of water.
- Wash the jalapenos and drop them in the bowl to soak for 12-15 minutes. Once they’re done soaking rinse and drop them in a colander.
- Add garlic to the vinegar and set aside.
- In a small saucepan or microwave safe bowl heat sugar and water just until dissolved.* Approximately 1-2 minutes. Set aside to cool.
- Slice the jalapenos ¼ inch thick rounds. Place them back in the colander, shake to remove the seeds. Sprinkle salt. Gently mix to evenly distribute.** Set aside for 20 min to 1 hr..
- Once the water has drained out of the colander, shake one last time. Add it into a clean jar. Add vinegar to the sugar, water and pour into the jar. Seal and refrigerate. Best left overnight before consuming.
Notes:
*Do not heat for longer. The goal is to dissolve the sugar crystals, not caramelize them.
**Use gloves if necessary, The oils from the jalapeno can be uncomfortable for some. After handling jalapenos, avoid touching your eyes, lips, or nose.
***Store in an airtight container and refrigerate for up to one month.
