Keto Pickled Jalapenos | a sugar free recipe

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I am a massive jalapeño fan and I had to make a sugar free keto pickled jalapeños recipe. It tastes just the same as the canned variety!

At this time of year (Australian autumn/winter) I have a huge glut of jalapeños and always end up making lots of recipes featuring them. 

This keto pickled jalapeño recipe is a very simple recipe that everyone can easily make.

Jalapeños are a mild chilli with a Scoville unit measure of 2500-5000. With super hot chillies having measures over 1 million Scoville units I would definitely consider them as a mostly mild child. They are a very tasty chilli that can add a little spice to many dishes.

How to make Keto Pickled Jalapeños

Conventional method

With this method I have included a method that includes blistering the skin of the jalapeños first. 

Place all the jalapeños in a large wide saucepan (or work in batches) to blister the skin of the chillies. 

Add remainder of ingredients and cook until soft.

Cool and slice. Store in a sterilised airtight jar in the fridge. 

Alternatively, the keto pickled jalapeños can be sliced before cooking.

Thermomix® Method

Place all sliced jalapeños into the mixer and cook 20 minutes/98℃/reverse/stir.  Increase cooking time if needed.

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Recipes using Keto Pickled Jalapeños

Pickled jalapeños are such a versatile chilli. If you hadn’t noticed before I tend to use them quite a bit in my recipes. Here are just a few tasty ones to try.

1. Keto Waffles | Buttery Jalapeno
2. Best Ever Keto Chicken Nachos | LCHF |Paleo
3. Slow Cooked Keto Meatloaf
4. Fully Loaded Cauliflower Bake
5. Cheesy Sausage Keto Waffle
6. Keto Churros | 3 Cheese with Lemon and Thyme Salt

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Sugar Free Quick Keto Pickled Jalapeños

These sugar free keto pickled jalapenos have been a regular in my kitchen for decades. I am a self confessed huge chilli lover and while I can stand the heat I still find the humble jalapeno a bit of an easy favourite.

5 from 1 vote

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Course: Condiment

Cuisine: Mexican

Keyword: keto pickled jalapenos

Recipe Category: Low Carb

Calories: 4kcal

Author: Megan

Servings: 80 serves

MetricUS Customary

Tap or hover over number to scale ingredients

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Ingredients

• ▢ 800 g jalapeños
• ▢ 2 cups white vinegar
• ▢ 1/2 onion sliced
• ▢ 2 fresh bay leaves
• ▢ 12 black peppercorns
• ▢ 1 pinch salt flakes
• ▢ 1 cup water

Metric - US Customary

Instructions

STOVE TOP METHOD

• Place whole jalapeños into large saucepan over high heat. Turn as they blister. Keep doing this until they are completely blistered all over.
• Add remaining ingredients and ring to boil. Reduce to simmer for 10 minutes or until jalapeños are soft.
• Take off heat and set aside to cool.
• Once cooled slice jalapeños discard bay leaves and store in sterilized jars.

THERMOMIX® METHOD

• Finely slice jalapenos.
• Add all ingredients to Thermomix® and cook 20 minutes/98℃/reverse/stir/MC off/Simmer Basket on top.

Notes

1. Store in a steralised jar in the fridge for up to 3 months.
2. Deseed if you prefer a milder chilli.
3. You can indeed use any chilli of preference.

Nutrition

Serving: 1serve | Calories: 4kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 25mg | Fiber: 0g | Sugar: 0g | Vitamin A: 110IU | Vitamin C: 11.9mg | Calcium: 2mg | Iron: 0mg | Net Carbs: 0g

Tried this recipe?Mention @meganellam or tag #madcreations!

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1 Comments

• Sue K says:

  June 9, 2019 at 5:37 pm

  
  These look amazing. Looks like I will need to buy a jalapeño bush… hehe

  Reply