Quick Pickled Jalapenos. Smash 2-3 cloves of garlic with the blunt side of your knife, and add them to a medium-sized pot with a mixture of a 1:1 ratio of white vinegar and water, some sugar, salt, and dried oregano. Bring these ingredients to a boil, and add sliced jalapeno rings. Remove from heat, and let cool before adding them to a jar.
Of course! Jalapeños are generally pretty low in carbs at only 1 carb in average jalapeño pepper and 0.4g of dietary fiber. So, overall, they only have 0.6g of net carbs per pepper. Although sometimes jalapeños are only used to add spice and flavor to a dish, their low carb content makes them perfect ingredient to include in larger quantities.
Bring all ingredients except jalapeños to a boil in a medium sized pot (4-5 cloves smashed garlic, 2 cups white vinegar, 2 cups water, 1/2 cup sugar, 2 tablespoons kosher salt, 2 teaspoons dried oregano). Add jalapeño slices to the pot, stir together, and remove from heat. Let sit for at least 10 minutes.
Pickled jalapeños keep well covered in the refrigerator and are best enjoyed within two months. They add briny heat to everything from noodles to nachos. Make the brine: Place 1/4 cup water, 2 tablespoons kosher salt, and 1 tablespoon granulated sugar in a small saucepan.