Thursday, October 26, 2017

Sweet & Spicy Pickled Jalapeños

One of my favorite additions to just about any meal is pickled jalapeños! We’re taking these Sweet and Spicy Pickled Jalapeños to a whole new level. Typically these would be made with cups of refined sugar but since these are low-carb and keto friendly we’re switching the typical sugar out for some powdered Swerve.

I love this spicy + sweet combo, I could literally just eat them alone as a snack. They’re delicious on burgers, eggs, mixed into guacamole, or on salads!

Preparation time
Hands-on:    10 minutes
Overall:     20 minutes
Nutritional values (per serving, ¼ cup/ 28 g/ 1 oz)
Total Carbs 1.8 grams
Fiber 0.5 grams
Net Carbs 1.3 grams
Protein 0.2 grams
Fat 0.1 grams
of which Saturated 0 grams
Energy 9 kcal
Magnesium 3 mg (1% RDA)
Potassium 54 mg (3% EMR)

Macronutrient ratio: Calories from carbs (79%), protein (11%), fat (10%)

Ingredients (makes 2 pints, 16 servings)

Note: Sweetener can be adjusted to taste.

Instructions
  1. Slice the jalapeños into rounds. Place the jalapeños in a saucepan.
  2. In a small jar or bowl whisk together the remaining ingredients. Pour over the jalapeños.
  3. Place to pot over high heat and bring to a boil, once boiling reduce to a simmer for 10-12 minutes until the jalapeños are soft.
  4. Transfer to lidded jars and store in the refrigerator for up to two weeks.
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