I find myself snacking on Vietnamese pickled jalapenos (Ot Ngam Giam) all the time.
These are the same pickles that you might find on the tabletop of Chinese/Vietnamese noodle houses, along with other condiments.
While waiting for my food, I’ll help myself to some spicy pickled jalapenos as an appetizer. Free of charge.
Like most Vietnamese pickles, this method doesn’t involve a hot water bath that cooks the jalapenos, making them soft and lifeless.
These jalapenos are crunchy and fresh-tasting that are hard to find in store-bought pickled jalapenos. They have the perfect balance between spicy, sweet and sour.
When jalapenos are in season and I can get a large bag for cheap, I’m making pickled jalapenos.
How to Make It
Step 1: Make the Brine
In a small saucepan, combine the water, vinegar, sugar and salt. Bring the mixture to a boil or until the sugar dissolves completely. Turn off the heat and set aside to cool to warm or room temperature.
You don’t want it hot because it will cook the jalapenos instead and soften them over time.
Step 2: Slice Jalapenos
While waiting for the brine to cool, slice up the jalapenos. I like it about 1/8-inch thick.
For those who don’t like it spicy, you can shake out the seeds in a colander with wide holes. The seeds mainly hold all the spiciness so fewer seeds means less spicy.
Transfer the sliced jalapenos into a container with a lid.
Step 3: Cover with Brine and Store
Pour the cooled brine over the sliced jalapenos and store it in the fridge. It should be ready to enjoy the next day.
Storage
These pickled jalapenos can be kept out on the tabletop for up to 3 days as long as the jalapenos are submerged. However, it’s best to keep them in the fridge for longer storage.
I have kept these refrigerator pickled jalapenos for up to one month in the fridge, and they were still crunchy and delicious. Keep in mind they will become more sour over time.
Recipes to Try
I use these pickled jalapenos as a condiment in many noodle soup dishes:
- Dry Vietnamese Pork & Seafood Noodle Soup with Sauce (Hu Tieu Kho Voi Nuoc Sot)
- Chinese-Style Pork & Organ Noodle Soup (Mi Nguoi Hoa)
- Vietnamese Pork & Seafood Noodle Soup (Hu Tieu Mi)
- Vietnamese Egg Noodle Soup with Wontons (Mì Hoanh Thanh)
- Vietnamese Combination Dry Egg Noodle Recipe (Mi Kho Thap Cam)
Vietnamese Crunchy Pickled Jalapenos (Ot Ngam Giam)
- Total Time: 10 minutes
- Yield: 2 cups 1x
Description
Say goodbye to bland, mushy pickled jalapenos! These refrigerator pickled jalapenos are crisp and full of flavor. This recipe makes about 2 cups.
Ingredients
- 1 cup water
- 1 cup distilled 5% white vinegar
- 1/2 cup granulated sugar
- 1 tablespoon sea salt
- 32-oz airtight container
- 10 fresh jalapeno peppers
Instructions
- Make the Brine. In a small saucepan, combine the water, vinegar, sugar and salt. Bring the mixture to a boil or until the sugar dissolves completely. Turn off the heat and set aside to cool to warm or room temperature. You don’t want it hot because it will cook the jalapenos instead and soften them over time.
- Slice Jalapenos. While waiting for the brine to cool, slice up the jalapenos. I like it about 1/8-inch thick. For those who don’t like it spicy, you can shake out the seeds in a colander with wide holes. The seeds mainly hold all the spiciness so fewer seeds means less spicy. Transfer the sliced jalapenos into a container with a lid.
- Cover with Brine and Store. Pour the cooled brine over the sliced jalapenos and store it in the fridge. It should be ready to enjoy the next day.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: condiment, side dish
- Method: Stovetop
- Cuisine: asian, vietnamese
