Sweet & Spicy Pickled Jalapeños

4.5 stars, average of 12 ratings

Sweet & Spicy Pickled JalapeñosPin recipeFollow us 85.7k

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!

Hands-on Overall

Nutritional values (per serving, 1/4 cup/ 28 g/ 1 oz)

1.3 grams 0.5 grams 0.2 grams 0.1 grams 0 grams 9 calories
Total Carbs1.8grams
Net Carbs1.3grams
of which Saturated0grams
Magnesium3mg (1% RDA)
Potassium54mg (3% EMR)

Macronutrient ratio: Calories from carbs (79%), protein (11%), fat (10%)

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).

Download Recipe


  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
  1. Blog
  2. Recipes
  3. Basics
  4. Sweet & Spicy Pickled Jalapeños
  1. Blog
  2. Recipes
  3. Vegan
  4. Sweet & Spicy Pickled Jalapeños
  1. Blog
  2. Recipes
  3. Vegetarian
  4. Sweet & Spicy Pickled Jalapeños
  1. Blog
  2. Recipes
  3. Sweet & Spicy Pickled Jalapeños
  1. Blog
  2. Lauren Lester
  3. Sweet & Spicy Pickled Jalapeños

Do you like this recipe? Share it with your friends! 

Lauren Lester
Creator of WickedSpatula.com

Lauren Lester

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

Let us know what you think, rate this recipe!

Leave a comment

Cancel reply to comment

Note: Any links to products or affiliate links will not be approved.

B I U “ ”
  • Comment

Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (4)

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.


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


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.


Can you use frozen jalapeño peppers in this recipe?