June 8th, 2019
Escabeche (Pickled Jalapenos)
This is my absolute favourite keto pickled jalapeño recipe. So quick and easy and perfect when jalapeños are in season.
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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.
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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.
- Keto Waffles | Buttery Jalapeno
- Keto Taco Recipe Easy Crispy Tacos
- Slow Cooked Keto Meatloaf
- Cauliflower Mac and Cheese
- 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.
Calories: 4kcal
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Servings: 80 serves
Tap or hover over number to scale ingredientsIngredients
- 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
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
- Store in a steralised jar in the fridge for up to 3 months.
- Deseed if you prefer a milder chilli.
- You can indeed use any chilli of preference.
Your Own Notes
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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11 Comments
These look amazing. Looks like I will need to buy a jalapeño bush… hehe
An amazing idea more people should try! I love pickled anything.
Me too
love a good pickled recipe! so delicious!
Yay!
These were fabulous and had just the right amount of heat for me! I’m currently putting them with almost everything!
Me too haha!
Great recipe. I need to make more jars of this!
me too!
I always enjoy pickled jalapenos and this version is my favorite because it doesn’t have lots of salt
Thanks for trying them Linda.