Escabeche (Pickled Jalapenos)

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. 

Why We Love Pickled Jalapenos

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.

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. Keto Taco Recipe Easy Crispy Tacos
3. Slow Cooked Keto Meatloaf
4. Cauliflower Mac and Cheese
5. The Best Keto Taco Salad with Ground Beef

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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 53 votes!

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Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Course: Condiment

Cuisine: Mexican

Recipe Category: Low Carb

Calories: 4kcal

Author: Megan Ellam

Servings: 80 serves

MetricUS Customary

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Ingredients 

1x2x3x

• ▢ 800 g (2.11 cups) jalapeños
• ▢ 2 cups (2 cups) white vinegar
• ▢ 1/2 (0.5) onion sliced
• ▢ 2 (2) fresh bay leaves
• ▢ 12 (12) black peppercorns
• ▢ 1 pinch (1 pinch) salt flakes
• ▢ 1 cup (1 cup) water

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.

Your Own Notes

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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

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