CHAR'S BREAD & BUTTER PICKLED JALAPEŅOS
1 pound fresh jalapeņo peppers
1 small onion, slivered
2 cups granular Splenda or equivalent liquid Splenda
1 1/4 cups white vinegar
2 teaspoons salt
1 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon turmeric
1/8 teaspoon allspice
1/8 teaspoon ground cloves

Cut the stems off the chiles and slice them in 1/2-inch rounds. Bring the vinegars and spices to a boil in a large saucepan. Add the onions and chiles; bring back to a boil. Simmer 6 minutes, stirring occasionally. Cool to room temperature. Put the chiles in a glass jar or other glass container and store in the refrigerator.

Makes about 2 pints or about 8 servings

With granular Splenda:
Per Serving: 34 Calories; trace Fat; 1g Protein; 8g Carbohydrate; 1.5g Dietary Fiber; 6.5g Net Carbs

With liquid Splenda:
Per Serving: 22 Calories; trace Fat; 1g Protein; 5g Carbohydrate; 1.5g Dietary Fiber; 3.5g Net Carbs

This recipe is from Charski's post at Low Carb Friends. I only counted half of the brine ingredients in the nutritional counts and I guessed at the number of servings. These are delicious, and VERY quick and easy to make, but mine came out super hot. You never know how hot jalapeņos are going to be and this time I got some really hot ones. I put mine in two pint canning jars but they're not quite full and there is not enough liquid to cover them.

UPDATE 6/9/14: I've changed my star rating from 4 stars to 5 stars because we really love these. I'm going to make some more tomorrow after I buy more chiles and onions.

UPDATE 9/24/15: I've changed the cooking time from 7 minutes to 6 minutes. Sometimes my peppers would fall apart so I cut back on the time slightly. I also like them to be slightly crunchy and 6 minutes is perfect. They have a crunch that's similar to eating grapes. I've also removed the cider vinegar and use 1 1/4 cups total of white vinegar.


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