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!
Preparation timeHands-on: 10 minutes Overall: 20 minutes
| Total Carbs | 1.8 | grams |
| Fiber | 0.5 | grams |
| Net Carbs | 1.3 | grams |
| Protein | 0.2 | grams |
| Fat | 0.1 | grams |
| of which Saturated | 0 | grams |
| Energy | 9 | kcal |
| 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)- 20 jalapeño peppers (280 g/ 9.9 oz)
- 1 ½ cups water (360 ml/ 12 fl oz)
- ¼ cup apple cider vinegar (60 ml/ 2 fl oz)
- 6 oz powdered Erythritol or Swerve (170 g)
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- ½ tsp salt
Note: Sweetener can be adjusted to taste.
Instructions- 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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