Easy Pickled Jalapeños (GF, DF, Vegan Option)

I pickle jalapeños whenever I have an overabundance & I know I won’t use them before they perish. By switching from the traditional white sugar that these recipes usually call for, to a lower glycemic sweetener, I have reduced the impact that these pickles will have on your blood sugar. If you like things less spicy, scrape off the white seeds inside, the veins, & the pith (where the capsaicin is located) before adding to the pickling liquid. These pickles will elevate any at home meal from tacos, to eggs, to sauces.

Ingredients:

-1 cup apple cider vinegar

-1 cup filtered water

-1-2 tablespoons lower glycemic sweetener like local honey or coconut sugar (honey won’t be vegan)

-1 tablespoon salt

-3 cloves of crushed garlic

-7-10 Jalapeños (depending on size, but you can use a few more or a few less)

Directions:

-In a small saucepan, combine the apple cider vinegar, water, sweetener, salt, & garlic.

-Over high heat, bring this mixture to a boil.

-While you are waiting for your pickling liquid to boil, cut the jalapeños into about 1/8”-1/4” slices, depending on your preference. If you want these to be less spicy, cut them a bit differently. Slice the jalapeños in half lengthwise, discard the stems and tips, scrape out the white seeds, then cut into 1/8”-1/4” slices in the rounded direction (like half moons).

-Once the pickling liquid has reached a boil, stir, & remove from heat.

-Add the sliced jalapeños into the warm liquid, cover, & let sit for 8-10 minutes.

-Transfer the jalapeños from the saucepan to an airtight glass jar. Pour the remaining pickling liquid into the jar to cover the jalapeños.

-Allow to cool to room temperature, close, & store in the fridge for approximately 2 months. Enjoy as soon as 1 hour after making.

Note that the longer they last in the fridge, the stronger they will get. Let me know if you try them!

For your health,

Lily