Go Back
+ servings
keto pickled jalapenos on a plate
Print Recipe Add to Collection
5 from 1 vote

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Condiment
Cuisine: Mexican
Recipe Category: Low Carb
Servings: 80 serves
Calories: 4kcal
Author: Megan Ellam


  • 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



  • 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.


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


  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.


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