Pickled Jalapeno Peppers
If you're a fan of adding a little heat and a lot of flavors to your meals, you'll love this recipe for pickled jalapeño peppers. These zesty, tangy, and slightly spicy delights are a perfect way to enhance any dish that needs a bit of a kick. Whether you're topping off your favorite low carb taco, garnishing a hearty salad, or simply snacking on something with a spicy edge, these pickled jalapeño peppers are sure to impress.
Servings: 64 servings
Calories: 2kcal
Ingredients
- 15 fresh jalapeños thinly sliced
- 1 cup white vinegar or apple cider vinegar
- 1 cup water
- 2 garlic cloves smashed
- 2 tablespoons monk fruit sweetener adjust based on your taste preference
- 15 black peppercorns optional
- 1 teaspoon kosher salt or sea salt
- ½ teaspoon dried oregano optional
Instructions
- Gather the tools and ingredients.
- Measure the ingredients.
- Prepare the brine: First, make the brine, so it can cool while you're slicing the peppers. Combine the white vinegar, water, monk fruit sweetener, smashed garlic cloves, salt, and spices in a saucepan. Heat this mixture until it simmers for the flavors to meld together and the sweetener to dissolve completely.
- Slice the jalapeño peppers: Wash and slice the jalapeño peppers to the desired thickness. Keep in mind that thinner jalapeño slices pickle more quickly, and thicker ones remain 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.
- Pour over the brine: Carefully pour the brine over the jalapeños in the jar once it cools, ensuring 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 a quick pickle, meaning they are ready to eat after just 24 hours in the fridge, and don't require a water bath like traditional jarred or canned pickles
Notes
- Oregano Distribution in Brine: When your brine reaches a boil, it helps saturate the dried oregano, ensuring it doesn't all float on the top. This even distribution adds a consistent flavor to the whole batch.
- Safety with Gloves: While gloves are essential in handling jalapeños, remember not to touch your face, eyes, or any sensitive areas while wearing them. The gloves prevent the capsaicin (the spicy component in peppers) from lingering on your hands, reducing the risk of irritation later.
- Spiciness Over Time: These pickled jalapeño peppers mellow out in their spice level the longer they sit in the refrigerator. So, if you're a fan of a spicy kick, you might want to enjoy them sooner rather than later.
- Submerging the Peppers: Ensure all jalapeño slices are fully submerged in the brine for an even pickle. If some slices are stubbornly floating to the top, use a glass bowl or canning weight to keep them underwater.
- Vinegar Varieties: Feel free to experiment with different types of vinegar to suit your taste. Personally, I find apple cider vinegar to be the best choice, as it complements the monk fruit sweetener beautifully, balancing the tang and sweetness.
- Sweetener Substitutions: If monk fruit sweetener isn’t your preference, other keto-friendly sweeteners like stevia or erythritol can be used. However, keep in mind that the quantities might vary depending on the sweetener's sweetness level and your personal taste.
- Storage Tips: Please review the blog post for storage tips!
- PLEASE NOTE: This recipe is for quick pickled jalapeno peppers, not for canned jalapeno peppers. No water bath or sterilization is needed for quick pickling.
Nutrition
Serving: 1tablespoon | Calories: 2kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.001g | Sodium: 37mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 32IU | Vitamin C: 5mg | Calcium: 1mg | Iron: 0.1mg
