Nov 14, 2019 - These pickled jalapeños are the perfect addition to your keto taco Tuesday routine - delicious on eggs, salads, steak, or any dish that needs an extra kick. Pinterest. …
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Pickled Jalapeños, easy homemade pickled spicy peppers with no canning! Place sliced jalapeños, garlic, and onion in a glass jar (such as a 16 ounce mason jar). Meanwhile, place the water, vinegar, sugar, salt, and pepper in small saucepan over high heat.
Remove the tops of the jalapenos and cut them into fourths length-wise. Peel carrots and onion and cut into 1/4 slices. Chop carrots at an angle if desired. 2) Next fill 4 sterilized quart jars with sliced jalapenos, carrots, and onions. Add any variations to the jars at this time.
Scrape out the ribs and seeds with a spoon or slice with a knife. Then, slice the peppers into 1/2 rings. If the pepper is large and straight enough, you can simply cut off the stem end and scrape out the ribs and seeds. The pepper ring shape will be retained! What Do You Do with Pickled Jalapeños?
For spicier jalapenos use 1 tablespoon sugar and for less spicy jalapenos use 3 tablespoons sugar. The more sugar you use, the more heat will be absorbed. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.