Ingredients with Measurements:
- 1 pound of fresh peppers (jalapeño, serrano, or any other hot pepper of your choice)
- 1 cup of rice vinegar
- 1 cup of water
- 1/2 cup of soy sauce
- 1/4 cup of sugar
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 teaspoon of salt
- 1 teaspoon of black peppercorns
Special equipment needed:
- A large glass jar with a tight-fitting lid
Step-by-step instructions:
1. Wash the peppers and remove the stems. Slice them into rings or leave them whole, depending on your preference.
2. In a saucepan, combine the rice vinegar, water, soy sauce, sugar, garlic, ginger, salt, and black peppercorns. Bring the mixture to a boil, stirring occasionally until the sugar dissolves.
3. Add the sliced peppers to the boiling mixture and let it simmer for 5 minutes.
4. Remove the saucepan from the heat and let it cool for 10 minutes.
5. Transfer the pickled peppers and the liquid to a large glass jar with a tight-fitting lid.
6. Refrigerate the jar for at least 24 hours before serving to allow the flavors to meld together.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature for preparation
- Boiling for cooking
- Refrigerated for storage
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 60
- Fat: 0g
- Carbohydrates: 14g
- Protein: 2g
- Sodium: 1500mg
Substitutions for ingredients:
- You can use any type of hot pepper for this recipe.
- You can substitute rice vinegar with apple cider vinegar or white vinegar.
- You can use honey or maple syrup instead of sugar.
Variations:
- You can add sliced onions, carrots, or cucumbers to the pickling mixture for a different flavor profile.
Tips and tricks:
- Wear gloves when handling hot peppers to avoid skin irritation.
- Use a spoon to remove the seeds from the peppers if you prefer a milder flavor.
- Make sure the glass jar is clean and dry before adding the pickled peppers.
Storage instructions:
- Store the pickled peppers in the refrigerator for up to 2 weeks.
Reheating instructions:
- This recipe is served cold and does not require reheating.
Presentation ideas:
- Serve the pickled peppers in a small bowl or on a plate as a side dish or appetizer.
Garnishes:
- Garnish with chopped cilantro or green onions for added flavor and color.
Pairings:
- Jangajji-style pickled peppers pair well with grilled meats, rice dishes, and sandwiches.
Suggested side dishes:
- Serve with steamed rice, kimchi, or pickled vegetables.
Troubleshooting advice:
- If the pickling liquid is too salty, add more water to dilute it.
- If the peppers are too spicy, add more sugar to balance the heat.
Food safety advice:
- Make sure the glass jar is clean and dry before adding the pickled peppers.
- Store the pickled peppers in the refrigerator to prevent bacterial growth.
Food history:
- Jangajji is a traditional Korean pickling method that involves soaking vegetables in a mixture of soy sauce, vinegar, and other seasonings.
Flavor profiles:
- This recipe has a tangy, salty, and slightly sweet flavor with a spicy kick from the hot peppers.
Serving suggestions:
- Serve the pickled peppers as a side dish or appetizer with your favorite Korean or Asian-inspired meal.
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Region: Korean