Vietnamese Pickled Jalapenos | Ot Ngam Giam
Vietnamese Pickled Jalapeños are spicy, tangy preserved peppers used to enhance dishes with a kick. Perfect in a banh mi sandwich!
Ingredients
- 4 cups jalapenos, sliced
- 2 cups water
- 1 cup white vinegar
- 2 Tbsp sugar
- 2 Tbsp kosher salt
Instructions
- Boil water and vinegar, then add sugar and salt. Turn off heat.
- Place vinegar mix in the freezer for 30 minutes to let it cool.
- Then pour vinegar mix into a pickling jar with the jalapenos.
Notes
This should be good for 2 months if you don’t double dip.
Nutrition
Serving: 1portion | Calories: 15kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 875mg | Potassium: 56mg | Fiber: 1g | Sugar: 2g | Vitamin A: 243IU | Vitamin C: 27mg | Calcium: 5mg | Iron: 0.1mg