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One of my favorite additions to just about any meal is pickled jalapeños! We’re taking these Sweet and Spicy Pickled Jalapeños to a whole new level. Typically these would be made with cups of refined sugar but since these are low-carb and keto friendly we’re switching the typical sugar out for some powdered Swerve.
I love this spicy + sweet combo, I could literally just eat them alone as a snack. They’re delicious on burgers, eggs, mixed into guacamole, or on salads!
Note: Sweetener can be adjusted to taste. Remove the seeds from the jalapeños if you don't like them too hot. Nutrition facts are estimated as some of the ingredients are only used for pickling (due to negligible effects on nutrition facts, I fully included them in the calculation).
Hands-on Overall
Serving size 1/4 cup, 28 g/ 1 oz
Nutritional values (per 1/4 cup, 28 g/ 1 oz)
Net carbs1.3 grams
Protein0.2 grams
Fat0.1 grams
Calories9 kcal
Calories from carbs 79%, protein 11%, fat 10%
Total carbs1.8 gramsFiber0.5 gramsSugars1.3 gramsSaturated fat0 gramsSodium74 mg(3% RDA)Magnesium3 mg(1% RDA)Potassium54 mg(3% EMR)
Ingredients (makes 2 pints, 16 servings)
- 20 jalapeño peppers (280 g/ 9.9 oz)
- 1 1/2 cups water (360 ml/ 12 fl oz)
- 1/4 cup apple cider vinegar (60 ml/ 2 fl oz)
- 6 oz powdered Erythritol or Swerve (170 g)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/2 tsp sea salt
Instructions
- Slice the jalapeños into rounds. Place the jalapeños in a saucepan.
- In a small jar or bowl whisk together the remaining ingredients. Pour over the jalapeños.
- Place to pot over high heat and bring to a boil, once boiling reduce to a simmer for 10-12 minutes until the jalapeños are soft.
- Transfer to lidded jars and store in the refrigerator for up to two weeks.
Sweet & Spicy Pickled Jalapeños
Step by Step
Ingredients
- 20 jalapeño peppers (280 g/ 9.9 oz)
- 1 1/2 cups water (360 ml/ 12 fl oz)
- 1/4 cup apple cider vinegar (60 ml/ 2 fl oz)
- 6 oz powdered Erythritol or Swerve (170 g)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/2 tsp sea salt
Instructions
- Slice the jalapeños into rounds. Place the jalapeños in a saucepan.
- In a small jar or bowl whisk together the remaining ingredients. Pour over the jalapeños.
- Place to pot over high heat and bring to a boil, once boiling reduce to a simmer for 10-12 minutes until the jalapeños are soft.
- Transfer to lidded jars and store in the refrigerator for up to two weeks.
Nutrition (per serving, 1/4 cup, 28 g/ 1 oz)
Calories9kcal
Net Carbs1.3g
Carbohydrates1.8g
Protein0.2g
Fat0.1g
Saturated Fat0g
Fiber0.5g
Sugar1.3g
Sodium74mg
Magnesium3mg
Potassium54mg
Detailed nutritional breakdown (per 1/4 cup, 28 g/ 1 oz)
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