Today I’ll be showing you how to make my Quick and Easy Pickled Jalapeños that you can add to pretty much anything that needs an extra kick. You can’t always find pickled veggies at your local grocery stores so I like to make them myself. I’m definitely of a more DIY or make it at home kind of person. This way you know exactly what is going into your body. For example, my homemade taco seasoning or everything but the bagel seasoning.
WHAT I EAT THEM WITH:
- My Taco Bowl
- Avocado Toast
- My Chimichangas
- Eggs
- Breakfast Burrito
- Guacamole
- My Taco Boats
- My Stuffed Bell Peppers
- Burger
- Queso Dip (Coming Soon!)
- Cauliflower Nachos
Another snack idea is instead of the pickles on my salami and cream cheese bites, you can add these pickled jalapeños instead. So much to pair them with!
They are spicy because they are jalapeños but if you remove the seeds, it will be less spicy.
HERE’S WHAT YOU’LL NEED:
- Jalapeños
- Garlic
- Water
- Vinegar
- Monfruit Sweetener (Or any keto sweetener)
- Salt
Quick and Easy Pickled Jalapeños
Ingredients
Instructions
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Slice your jalapeños and mince your garlic.
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In a medium pot, combine water, vinegar, monkfruit sweetener and salt and bring to a boil.
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Remove pot from heat.
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In a mason jar, combine sliced jalapeños and minced garlic.
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Pour the hot mixture over the jalapeños and garlic.
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Let it sit in room temperature and then cover with an airtight lid. Keep in your fridge for 7-10 days.
Serving Size 10
Servings 5