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Pickled Jalapeños

  • Author: Kyndra Holley
  • Total Time: 20 minutes
  • Yield: 20 servings 1x


  • 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) (omit for Whole30)
  • 2 teaspoons sea salt (this is the only salt that I use)


  1. Cut the stems off the jalapeños and slice them into 1/4 inch rings.
  2. Place the sliced jalapeños in a 32 ounce mason jar, along with the garlic, mustard seed and oregano.
  3. 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.
  4. Pour the liquid over top, submerging the jalapeños and mixing in the oregano.
  5. Let the jar sit on the counter for 1 hour, cap and then refrigerate. (I’ve switched to these caps)
  6. 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

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes


  • 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