Pickled Jalapeños Recipe
This sugar-free Pickled Jalapeños Recipe has the perfect balance of sweet heat that's great for adding wonderful flavor to salads, slaws, savory dips and appetizers or just for a sweet and spicy snack!
Servings 15
Ingredients
- 8 jalapeño peppers, sliced
- 1 cup white vinegar
- 1 cup water
- 3 cloves garlic
- 2 tablespoons monk fruit/allulose
- 2 teaspoons fine salt
Instructions
- Add all the ingredients except for the jalapeño peppers and garlic into a saucepan and bring to a boil.
- Add the jalapeño peppers and garlic in a mason jar and set aside.
- Once the sweetener has dissolved, turn of the heat and pour the liquid over the peppers, with enough of the liquid to cover them and allow them to sit at room temperature for 15 minutes.
- Refrigerate for at least a few hours or overnight. Once the peppers have lightened in color they are ready to use.
- Store for 1-2 months in the fridge.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Pickled Jalapeños Recipe
Amount per Serving
Calories
2
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Nutritious Deliciousness. Please use the share buttons to share on social media, but please do not copy/paste the recipe.