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Vietnamese Pickled Jalapenos - Ot Ngam Giam
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Vietnamese Pickled Jalapenos | Ot Ngam Giam

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By: Cindy Lam Lorimer
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 16
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

  • In a small saucepan boil water and vinegar, then add sugar and salt and cook until they are dissolved.
  • Turn off heat.
  • Place vinegar mix in the freezer for 1 hour to let it cool.
  • Remove from freezer, and 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

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