These pickled jalapeños are the perfect addition to your keto taco Tuesday routine. They are also delicious on eggs, salads, steak, or any dish you want to add an extra kick to.
This pickled jalapeno recipe brings the heat
These pickled jalapenos bring a spicy, vinegary heat and a whole lot of flavor to all of your favorite dishes. I use them just like my pickled red onions: on anything and everything. If you’ve never had pickled jalapenos before, they’re of course spicy, but the heat is layered with tanginess from vinegar, saltiness from the brine, and just a little sweetness from granulated erythritol (this is a low carb pickle recipe, of course). My recipe also includes garlic, mustard seed, and oregano for maximum flavor.
How is a quick pickle recipe different from canning pickles?
I like to use the cold pack method for pickling jalapenos and red onions. It’s a quick pickle, super easy, and develops the pickle-y flavors without all the steps and equipment required for traditional canning methods. If you’re canning fruit or anything acidic, you’ll have to use the traditional canning method, but for pickled jalapenos? A quick pickle works just fine.
How to make pickled jalapeños:
This pickled jalapeno recipe couldn’t be simpler. Just cut the stems off your jalapenos, slice them into ¼ inch rings, then add to a 32 ounce mason jar along with the garlic, mustard seed, and oregano. Next, you’ll make your pickling liquid: combine the vinegar, water, erythritol, and salt in a saucepan over medium heat. Stir until the erythritol and salt are dissolved, and the liquid comes to a boil.
Then, you’ll add the brine to the 32 ounce mason jar, carefully pouring over the jalapenos to get them submerged. Give it a quick stir to get the seasonings mixed in properly. You’ll let the jar sit out on the counter for an hour, then refrigerate for at least 48 hours. You can keep them in the fridge for up to 2 months (if they last that long) and the flavor just keeps getting better and better.
Can you use this pickling liquid to pickle other things?
You sure can. Imagine all the possibilities: pickled Brussels sprouts, pickled asparagus, pickled cauliflower, pickled cucumbers … errr … pickles.
Pickle all the veggies, use them to build an epic charcuterie board, throw them on a salad, use them to top your favorite proteins. Basically, any time you want an added layer of salty, vinegary goodness, throw in some pickled veggies.
- Author: Kyndra Holley
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 20 servings
- 10 jalapeños
- 3 cloves garlic, peeled and halved
- 1 teaspoon yellow mustard seed
- 1/2 teaspoon dried oregano
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granular erythritol (I use this brand)
- 2 teaspoons sea salt (this is the only salt that I use)
- Cut the stems off the jalapeños and slice them into 1/4 inch rings.
- Place the sliced jalapeños in a 32 ounce mason jar, along with the garlic, mustard seed and oregano.
- In a saucepan over medium heat, combine the vinegar, water, erythritol, and salt. Bring to a light boil, stirring until the erythritol and salt are dissolved.
- Pour the liquid over top, submerging the jalapeños and mixing in the oregano.
- Let the jar sit on the counter for 1 hour, cap and then refrigerate. (I’ve switched to these caps)
- Store in the refrigerator for up to 2 months. You can eat them after 2 days, but they just get better and better the longer they are in the fridge.
Net carbs per serving: 0.4g
- Serving Size: 1 serving
- Calories: 3
- Fat: 0.1g
- Carbohydrates: 0.7g
- Fiber: 0.2g
- Protein: 0.1g
Keywords: pickled jalapeños, Low Carb jalapeños recipes, Keto jalapeños, paleo recipes, vegetarian recipes