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!
Nutritional values (per serving, ¼ cup/ 28 g/ 1 oz)
|of which Saturated||0||grams|
|Magnesium||3||mg (1% RDA)|
|Potassium||54||mg (3% EMR)|
Macronutrient ratio: Calories from carbs (79%), protein (11%), fat (10%)
Ingredients (makes 2 pints, 16 servings)
Note: Sweetener can be adjusted to taste.
- 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.
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