Pickled Jalapenos

    10 minutes

    This is a Thai version of pickled Jalapenos/chillies known as 'Prik Nam Som', It is used as a condiment and can be served with most spicy dishes.

    21 people made this

    Serves: 2 

    • 1 cup (250ml) white vinegar
    • 2 tablespoons sugar
    • 1 teaspoon salt
    • 4-6 jalapenos or other chilli, sliced into thin rings

    Preparation:10min  ›  Ready in:10min 

    1. Pour the vinegar into the jar that you will use to store the pickled jalapenos. Add sugar and salt. Stir to dissolve.
    2. Add the jalapeno rings. Let everything come together for at least a couple hours or better a few days. They will loose their bright green after a while and take on a pickled mute tone of army green.
    3. Store in a tightly closing jar in the refrigerator for up to 3 months; if they aren't gone by then.

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    This recipe is easy & tastes just like the pickled chilies at Thai restaurants. The peppers really need to soak in the vinegar mixture for a minimum of 3 days for the flavor to develop. Or a week for my liking. I've made it a few times. It's foolproof! Thanks for sharing!  -  06 Feb 2016  (Review from Allrecipes Southeast Asia)