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    You are in: Home / Low-cholesterol / Soy Pickled Jalapenos Recipe
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    Soy Pickled Jalapenos

    Soy Pickled Jalapenos. Photo by threeovens

    1/1 Photo of Soy Pickled Jalapenos

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Sharon123's Note:

    Hot, salty, and a little sweet! Chile fanatics will be happy to munch on these just as they are, and they also go great with rice and scallion pancakes! A traditional banchan made with soy sauce, lemon zest and brown sugar.

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    Units: US | Metric


    1. 1
      Combine all ingredients in a small heavy saucepan and bring to a boil.
    2. 2
      Remove from heat and cool to room temperature, stirring occasionally.
    3. 3
      Marinate, chilled, at least 8 hours.
    4. 4
      Chilled jalapenos will keep chilled 3 days.

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    Ratings & Reviews:

    • on May 26, 2010


      You taste the soy first, then the heat. I couldn't see myself munching on these, but I sure like them on a sub or in the rice and the eggs, as suggested. Made for ZWT 6.

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    • on August 09, 2009


      Awesome recipe! I believe it is from Gourmet Magazine...I can never wait the 8 hours to start eating them. Good well before the 8 hours and well beyond the 3 days.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Soy Pickled Jalapenos

    Serving Size: 1 (317 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 135.5
    Calories from Fat 3
    Total Fat 0.4 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 8050.4 mg
    Total Carbohydrate 20.1 g
    Dietary Fiber 2.7 g
    Sugars 12.9 g
    Protein 15.7 g

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