Sweet & Spicy Pickled Jalapeños

4.1 stars, average of 35 ratings

Sweet & Spicy Pickled JalapeñosPin recipeFollow us 126.1k

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!

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Hands-on Overall

Nutritional values (per serving, 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 salt

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).

Instructions

  1. Slice the jalapeños into rounds. Place the jalapeños in a saucepan. Sweet & Spicy Pickled Jalapeños
  2. In a small jar or bowl whisk together the remaining ingredients. Pour over the jalapeños.
  3. 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. Sweet & Spicy Pickled Jalapeños
  4. Transfer to lidded jars and store in the refrigerator for up to two weeks. Sweet & Spicy Pickled Jalapeños

Ingredient nutritional breakdown (per serving, 1/4 cup/ 28 g/ 1 oz)

Net carbsProteinFatCalories
Peppers, Jalapeno, fresh
0.6 g0.2 g0.1 g5 kcal
Water, still
0 g0 g0 g0 kcal
Wine vinegar
0 g0 g0 g1 kcal
Erythritol (natural low-carb sweetener)
0.5 g0 g0 g2 kcal
Garlic powder, spices
0.1 g0 g0 g0 kcal
Onion powder, spices
0 g0 g0 g0 kcal
Pepper, cayenne, spices
0 g0 g0 g0 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Total per serving, 1/4 cup/ 28 g/ 1 oz
1.3 g0.2 g0.1 g9 kcal
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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (6)

This was soooo yummy, especially the next day.  Is it weird that I could drink the juices from the jar?  
The 1st day I thought it was too spicy but once everything settles it's more sweet than spicy!!

Reply

Oh not at all, I'd do the same thing! 😊

Reply

I made these last night.  They are way too hot for me.  Next time I will remove at least half the seeds.  Think you need to mention this especially if people don't like the heat.  I can take heat but this was just a little too much.

Reply

Thank you for the tip Judy, that's good to know!

Reply

The heat you're getting is from the "spoke" that runs through the center of the jalapeno that holds the seeds. Capsaicin is held in this along with seeds and is produced from stress of low water consumption. Remove that and you'll cut the heat in half. Leave the seeds in the jar for a mini-kick after pickling.

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Can you use frozen jalapeño peppers in this recipe?

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