Prik Nam Som (Pickled Jalapenos)

    5 mins

    This is a typical Thai condiment that gets used on fried noodle dishes, such as Pad Siew or Rad Nah or various noodle soups.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    29 people made this

    Makes: 2 cups

    • 1 cup white vinegar
    • 2 tablespoons sugar
    • 1 teaspoon salt
    • 4-6 jalapenos, sliced into thin rings

    Prep:5min  ›  Ready in:5min 

    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, 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 seemingly ever... well, maybe a few 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