Korean Pickled Jalapeños

Ingredients:

• jalapeños
• white vinegar
• soy sauce
• sugar

Directions:

1. Fill a jar with sliced jalapeños.
2. Fill about 3/4 of the jar with white vinegar, 1/4 soy sauce, and 2-3 tbsp of sugar.
3. Let it sit at room temperature for a day and 1-2 days in the refrigerator…if you can’t resist eating it already.

Hint: You can add cucumbers, garlic, or Korean radish (moo) too! Just make sure you have jalapeños as the main star of the show!

 

ref:
http://cynthiakim.com/2011/10/06/korean-pickled-jalapenos/