This sugar-free Pickled Jalapeños Recipe has the perfect balance of sweet heat that's great for adding wonderful flavor to salads, slaws, savory dips and appetizers or just for a sweet and spicy snack!
FREE EASY KETO DINNERS EBOOK
- ❤️ Why You'll Love This Pickled Jalapeño Recipe
- What You'll Need for Pickled Jalapeños
- How to Make Pickled Jalapeños
- Tips for Working with Jalapeños
- How long can pickled jalapeños last?
- What are Pickled Jalapenos Good For? Ways to use Pickled Jalapeños:
- How Long Should Pickled Jalapenos Sit Before Eating?
- How Spicy are Pickled Jalapenos?
- More Keto Jalapeño Pepper Recipes
❤️ Why You'll Love This Pickled Jalapeño Recipe
- Great way to use up extra jalapeño peppers from your garden
- Easy to make in just a few minutes
- Convenient to have on hand and add to your recipes
- Save money by making your own, instead of store-bought
There are so many great recipes that use jalapenos, so they are always a top priority when planting my summer garden. One of my new favorite recipes to use up extra peppers are these sweet and spicy pickled jalapenos, sometimes called Cowboy Candy.
If you've never had them before, you are in for such a wonderful treat! While recipes for candied jalapenos have been around forever, they are loaded with sugar. That rules them out for those on Keto or low carb diets... until now!
This recipe replaces sugar with a monk fruit/allulose blended sweetener that really gives them that perfectly sweet heat combination you get from traditional recipes, without all the added sugars and carbs!
Once you see how easy they are to make and how great they taste, you'll want to make sure you keep a batch on hand. Plus, they make an awesome housewarming or hostess gift.
What You'll Need for Pickled Jalapeños
*Exact measurements are listed in the recipe card below.
How to Make Pickled Jalapeños
Add all the ingredients except for the jalapeño peppers and garlic into a saucepan and bring to a boil.
Add the jalapeño peppers and garlic in a mason jar and set aside.
Once the sweetener has dissolved, turn of the heat and pour the liquid over the peppers, with enough of the liquid to cover them and allow them to sit at room temperature for 15 minutes.
Refrigerate for at least a few hours or overnight.
Once the peppers have lightened in color, they are ready to use. Store in the fridge for 1-2 months.
Tips for Working with Jalapeños
- Remember to always wear gloves: The oil in jalapeño peppers can cause significant skin irritation and burning. So, when you’re handling them, be sure and wear rubber gloves, like surgical gloves, to protect your hands.
- If you happened to forget the gloves and end up with burning skin, take some rubbing alcohol and rub it over the area that’s burning. This will help to remove the oil and should help to calm down the irritation.
- If you’re wanting mild pickled peppers, you’ll want to remove all the seeds and the white membrane that’s on the inside of the pepper.
- If you are making several batches and will be slicing a lot of peppers, using a kitchen mandolin makes things whole lot easier.
How long can pickled jalapeños last?
When stored in an airtight container, they should stay fresh for 1-2 months. From time to time pick the jar up and swish around the liquid to make sure all the peppers are staying covered in the juice.
What are Pickled Jalapenos Good For? Ways to use Pickled Jalapeños:
Deviled eggs: Replace pickle relish in your deviled eggs for pickled jalapenos.
Topping for burgers: You can either just top your burger patties or burger bites with a few pepper slices. Or you can mince some up with mayo and sugar-free ketchup to make a special sauce.
Add to salads: Throw several slices into your favorite salad. They are especially good in this Big Mac Cheeseburger Salad.
Jazzed up coleslaw: Take your coleslaw game to a whole new level with these pickled jalapenos. Just finely chop up a few slices and mix in with the other ingredients.
Cream cheese appetizer: Spread some of these pepper slices to the top of a block of softened cream cheese with a little drizzle of the juice from the jar for a very tasty spread.
Add the juice to veggies: When the peppers are gone, save the juice. A southern classic is to add pepper sauce to cabbage or turnip greens.
This sweetened pickled juice will taste amazing when added to any cooked bitter greens. You can also use the liquid to marinate chicken before grilling to give it extra flavor!
How Long Should Pickled Jalapenos Sit Before Eating?
The longer they sit in the fridge, they better they get. They are best when they have been sitting for at least 8-12 hours, but they only get better in the days to follow.
How Spicy are Pickled Jalapenos?
Most of that depends on how you prepare the peppers. If you like more heat than sweet, you can leave most of the seeds and inner membrane. If you prefer them sweeter, take most of the seed and membrane out.
More Keto Jalapeño Pepper Recipes
- Jalapeño Popper Cauliflower "Mac and Cheese"
- Jalapeño Popper Chicken Soup
- Bacon Wrapped Jalapeño Popper Chicken
- Jalapeño Popper Chicken Casserole
- Bacon Wrapped Air Fryer Jalapeño Poppers
- Jalapeño Popper Egg Salad
FREE 20 EASY KETO RECIPES EBOOK
Pickled Jalapeños Recipe
- Add all the ingredients except for the jalapeño peppers and garlic into a saucepan and bring to a boil.
- Add the jalapeño peppers and garlic in a mason jar and set aside.
- Once the sweetener has dissolved, turn of the heat and pour the liquid over the peppers, with enough of the liquid to cover them and allow them to sit at room temperature for 15 minutes.
- Refrigerate for at least a few hours or overnight. Once the peppers have lightened in color they are ready to use.
- Store for 1-2 months in the fridge.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.