Add to Collection
Go to Collections
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.
Servings: 80 serves
- 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
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.
- 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.
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