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Pickled JalapeƱos


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

Ingredients

Scale
  • 10 jalapeƱos
  • 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)


Instructions

  1. Cut the stems off the jalapeƱos and slice them into 1/4 inch rings.
  2. Place the sliced jalapeƱos 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 jalapeƱos and mixing in the oregano.
  5. Let the jar sit on the counter for 1 hour, cap and then refrigerate. (Iā€™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.

Notes

net carbs per serving: 0.4g

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

Nutrition

  • Serving Size: 1 serving
  • Calories: 3
  • Fat: 0.1g
  • Carbohydrates: 0.7g
  • Fiber: 0.2g
  • Protein: 0.1g

Keywords: pickled jalapeƱos, Low Carb jalapeƱos recipes, Keto jalapeƱos, paleo recipes, vegetarian recipes