Name: Pickled Jalapeno Peppers
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 15 fresh jalapenos, thinly sliced; 1 cup white vinegar or apple cider vinegar; 1 cup water; 2 tablespoons monk fruit sweetener (adjust based on your taste preference); 2 garlic cloves, smashed; 1 teaspoon kosher salt (or sea salt); 15 black peppercorns (optional); 1/2 teaspoon dried oregano (optional, but it gives a nice touch!)

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Today, I'm thrilled to share a recipe that's going to enhance your condiment game - my very own low carb and keto-friendly Pickled Jalapeño Peppers. Say goodbye to the days of settling for store-bought jalapeños that are often mushy and, let's be honest, a bit questionable in flavor. It's time to bring some homemade spice directly into your kitchen!

This recipe is: LOW CARB, KETO and GLUTEN-FREE.

Inspiration for My Pickled Jalapeño Peppers Recipe

Here's the deal with these pickled jalapeño peppers. Living where I do, finding any jalapeños is like striking gold. They just don't exist here, fresh or jarred. But luck was on my side when I found a place selling them by the flat. That's a lot of peppers, right? So, I thought, why not try pickling them? The goal was simple: make them crisp, full of flavor, and keep them low carb - something I could load onto some low carb fajitas or whatever else.

And guess what? It worked! These homemade pickled peppers turned out so much better than the store-bought ones. My family loved them, and so did my friends. It's pretty cool how a bunch of fresh jalapeños turned into a little project that everyone's enjoying. It's one of those happy kitchen experiments that remind me why I love messing around with recipes and sharing the good stuff with people I care about.

Are Pickled Jalapeño Peppers Low Carb or Keto?

Absolutely! If you're wondering whether these homemade pickled jalapeño peppers fit into your low carb or keto lifestyle, the answer is a resounding yes.

Here's the deal: jalapeños themselves are a fantastic choice for anyone watching their carb intake. They're naturally low in carbs and high in fiber, which is a big win. This high fiber content means that the net carbs in jalapeños remain low, which is exactly what we're looking for in a keto-friendly diet.

The really sweet part (pun intended) of this recipe is the use of monk fruit sweetener. It's a type of sugar alcohol that sweetens our pickles without adding extra carbs. This means you can enjoy the spicy, tangy goodness of these pickled peppers without worrying about messing up the carb count for the day.

Ingredients to Make Quick Pickled Jalapeño Peppers

Creating the perfect batch of quick pickled jalapeño peppers requires a few key ingredients, each contributing its unique properties to the final product. Here’s a breakdown of what you’ll need and why each ingredient is essential:

Fresh Jalapeños: The star of the show, fresh jalapeños are why we are here! Picking fresh and firm peppers ensures a crispier texture. Avoid peppers with dimples or blemishes.

Apple Cider Vinegar: Vinegar acts as the primary pickling agent. It's responsible for the tangy flavor and also preserves the peppers. White vinegar gives a sharper tang, while apple cider vinegar offers a milder, slightly sweet note.

Water: Diluting the vinegar with water balances the acidity, ensuring the peppers aren’t overly sour. I use filtered water in my hot pepper brine!

Monk Fruit Sweetener: A low carb and keto-friendly sweetener, monk fruit adds a hint of sweetness without increasing the carb content, creating a pleasant balance to the vinegar's sharpness. If you're not low carb, go ahead and use regular sugar.

Garlic Cloves: Smashed garlic cloves infuse the brine with a subtle, aromatic flavor that complements the jalapeños’ heat. Make sure your garlic is fresh and do not use minced garlic from a jar.

Kosher or Sea Salt: Salt is crucial in pickling for flavor and preservation. Kosher or sea salt is preferred for this recipe.

Black Peppercorns: Optional but recommended, peppercorns add a depth of flavor, introducing a hint of earthy spice. I like the flavor of batches made with the peppercorns much better.

Oregano: Also optional, oregano brings a herbal note that pairs well with the heat of the jalapeños, giving the pickles an additional layer of flavor. My early peppers didn't have oregano, and they were good. With the oregano, they are delightful!

What are pickled jalapenos?

Pickled jalapeños are essentially jalapeño peppers that have undergone the process of pickling. This involves preserving the peppers in a solution typically made of vinegar, water, and various seasonings, which can include garlic, sugar (or sugar substitutes for low carb versions), and herbs. This preservation method not only extends the shelf life of the jalapeños but also imparts a tangy flavor that complements their natural heat.

Are pickled jalapenos the same as pickled hot peppers?

While pickled jalapeños fall under the broader category of pickled hot peppers, they are not exactly the same. Pickled hot peppers can include a wide variety of other chili peppers, each with its unique flavor profile and heat level. Jalapeños are known for their moderate spiciness and are often preferred for their balance of heat and flavor.

Are pickled jalapenos hot?

Pickled jalapeños do pack some heat, but they're generally milder than their fresh counterparts. The pickling process, which involves immersing the jalapeños in a vinegar-based brine, slightly mellows their spiciness. However, they still retain a good amount of that characteristic jalapeño heat.

The level of heat can also depend on the specific variety of jalapeño used and how long they've been pickled. So, while they're not overwhelmingly hot, pickled jalapeños do offer a pleasant, manageable level of spice that can add a zesty kick to your dishes.

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How to Pickle Jalapeño Peppers

Pickling jalapeño peppers at home is surprisingly simple. Here's a quick rundown on how to make these deliciously quick pickled peppers:

Create the Brine: The first step is to prepare your pickling brine so it can cool while you're slicing the peppers. Combine the vinegar, water, monk fruit sweetener, smashed garlic cloves, salt, and spices in a saucepan. Heat this mixture until it simmers, which helps the flavors meld together and the sweetener to dissolve completely.
Start with Slicing: Slice your fresh jalapeños to the desired thickness. Keep in mind, thinner peppers pickle more quickly and thicker stay more crisp in the fridge longer. A tip: wearing gloves can save you from a spicy surprise later on!
Jar Them Up: Place your sliced jalapeños tightly into a jar. This could be a clean mason jar or any other glass jar you have handy.
Pour Over the Brine: Once your brine has cooled slightly, carefully pour it over the jalapeños in the jar, making sure they are fully submerged in the liquid.
Cool and Refrigerate: Let the jar cool to room temperature. This step is crucial before you pop them into the fridge. These pickled jalapeños are quick pickled, meaning they're ready to eat after just 24 hours in the fridge and don't require a water bath like traditional canned or jarred pickles.

QUICK PICKLED JALAPENO PEPPERS VISUAL GUIDE

Follow along with me through this visual guide. If you have any questions, please be sure to ask them in the comments!

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Storing Pickled Jalapeño Peppers

Proper storage is key to maintaining the quality and extending the shelf life of your homemade pickled jalapeño peppers. Once you've pickled the peppers and allowed them to cool after the initial preparation, they should be stored in an airtight container. Glass jars with tight-sealing lids are ideal for this purpose. Ensure the peppers are fully submerged in the brine, as this helps prevent any spoilage and keeps the peppers crisp.

Your pickled jalapeño peppers should be refrigerated consistently. The cold temperature of the refrigerator slows down the fermentation process and preserves the peppers' flavor and texture. Stored in the fridge, your pickled jalapeños can last for up to a month, sometimes even longer if they're well submerged in the brine and the jar is not frequently opened.

It's important to use clean utensils each time you remove peppers from the jar to avoid introducing bacteria into the brine, which can affect their longevity. Always keep an eye out for any changes in smell, taste, or appearance. If you notice anything off, it's best to discard the remaining peppers to avoid the risk of foodborne illness.

Pickled Jalapeño Peppers Pair Well with These Recipes:

Fresh Keto Taco Salad: A refreshing mix of crunchy greens and savory meat, this salad is a delight with the spicy burst of pickled jalapeño peppers.
Oven Baked Chicken Fajitas: Enjoy the vibrant fusion of baked chicken and bell peppers, perfectly enhanced by the tangy heat of pickled jalapeños.
Slow Cooker Pork Carnitas: Fall-apart pork carnitas get an exciting twist with the zesty flavor of pickled jalapeño peppers.
Southwestern Salad Bowl: A lively blend of beans, corn, and greens, this bowl is a perfect match for the sharpness of pickled jalapeños.
Pulled Pork Tacos: The rich, tender pulled pork in these tacos pairs wonderfully with the vibrant kick of pickled jalapeño peppers.
Breakfast Fajita Frittata: Start your day with this hearty frittata, where eggs meet fajita flavors, complemented by pickled jalapeños.
Fajita Nachos (not low carb): Indulge in these loaded nachos, where the classic fajita taste meets the playful spice of pickled jalapeños.

Other Amazing Condiment Recipes

Quick Pickled Red Onions: Transform your meals with these vibrant and tangy pickled red onions, adding a quick burst of flavor to any dish.
Magnificent Marinated Mushrooms: Elevate your appetizer game with these marinated mushrooms, boasting a delightful blend of herbs and spices.
Homemade Bacon Bits: Crispy, savory, and utterly irresistible, these homemade bacon bits are a game-changer for salads, soups, and more.
Perfect Pistachio Pesto: A unique twist on a classic pesto, this pistachio version adds a nutty depth to pasta, sandwiches, and salads.
Incredible Basil Pesto: Fresh and aromatic, this basil pesto is a versatile condiment that brings a touch of Italian flair to your favorite dishes.

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Yield: 4 Cups