Sweet & Spicy Pickled Jalapeños

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).

Step-by-step

1. Slice the jalapeños into rounds. Place the jalapeños in a saucepan.

   

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.

   

4. Transfer to lidded jars and store in the refrigerator for up to two weeks.

   

Recipe

Sweet & Spicy Pickled Jalapeños

★★★★☆4.2 (89 ratings)

These low-carb Sweet and Spicy Pickled Jalapeños are delicious on burgers, eggs, mixed into guacamole, or on ...

Hands on

10m

Overall

20m

Servings

16

1.3 g

Net carbs

0.2 g

Protein

0.1 g

Fat

9

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings32 servings48 servings64 servings

US + metricMetricUS

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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

1. Slice the jalapeños into rounds. Place the jalapeños in a saucepan.

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.

4. Transfer to lidded jars and store in the refrigerator for up to two weeks.

Nutrition per serving, ¼ cup, 28 g/ 1 oz

Carbs 79%Protein 11%Fat 10% of calories

Net carbs

1.3 g

Total carbs

11.9 g

Fiber

0.5 g

Sugars

1.3 g

Protein

0.2 g

Fat

0.1 g

Saturated fat

0 g

Calories

9 kcal

Sodium

74 mg · 3.2% RDA

Magnesium

3 mg · 0.87% RDA

Potassium

54 mg · 2.69% EMR

Nutrition by ingredient

Per 1/4 cup, 28 g/ 1 oz	Net carbs	Protein	Fat	kcal
Peppers, Jalapeno, fresh	0.6 g	0.2 g	0.1 g	5
Water, still	0 g	0 g	0 g	0
Wine vinegar	0 g	0 g	0 g	1
Erythritol (natural low-carb sweetener)	0.5 g	0 g	0 g	2
Garlic powder, spices	0.1 g	0 g	0 g	0
Onion powder, spices	0 g	0 g	0 g	0
Pepper, cayenne, spices	0 g	0 g	0 g	0
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Total	1.3 g	0.2 g	0.1 g	9

Serving size 1/4 cup, 28 g/ 1 oz

• Gluten free
• Dairy free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan