Korean Pickled Jalapeños & Shishito Peppers 🌶️ - best spicy condiment to have! #shorts

#pickled #koreanfood #glutenfree

These easy Korean Inspired pickled jalapeno peppers are made simply with soy sauce, garlic, and rice vinegar. The perfect condiment for just about anything and takes about 20 min to make. I used jalapeños and shishito peppers I grew from my mini garden, and let me just say remove the seeds from the jalapeños if you want it less spicy. The ones I grew were spicy! 🥵🌶️ made gluten-free and vegan 😊

8-10 jalapeños (for less spicy, remove seeds), sliced into rings
8-10 shishito peppers, sliced into rings
1/2 medium white, yellow or sweet onion, chopped in bite size pieces
1 cup gf soy sauce or tamari
1 cup rice vinegar
1 cup water
1/2 cup sweetener (maple syrup, honey, allulose)
1 dried kombu
4-6 garlic cloves, sliced longways
In a small pot, bring the soy sauce, vinegar, water, sweetener and kombu to a gentle boil, then remove from heat. Add the jalapeños, shishito peppers, onion and garlic in a glass container or mason jar. Pour very warm liquid over the jalapeños, tightly seal and immediately refrigerate for 1 days up to 2 weeks.

[valjauful]

We use jalapeños, better than Serranos, has a kick but not so dangerous