Keto Candied Jalapeños: The "Cowboy Candy" You Need to Try

erythritol

🥗Healthier: stevia

💰Cheaper: sugar

Stevia is lower in calories, while sugar is more accessible.

Wear gloves to protect your hands while handling jalapeños.

Use a mandolin slicer set to 1/4 inch (6 mm) to slice the jalapeños into rings.

Measure out about 1 pound (or 484 grams) of sliced jalapeños, discarding the stems.

In a medium-sized stock pot, combine 2 cups of allulose, 1 cup of apple cider vinegar, 1 teaspoon of garlic powder, 1 tablespoon of whole mustard seeds, 1/4 teaspoon of celery seed, 1/4 teaspoon of turmeric, and 1/4 teaspoon of cayenne pepper.

Turn on the heat and bring the mixture to a boil, then reduce to a simmer for 5 minutes.

While the brine simmers, sterilize two pint jars and lids using an Anova precision oven set to 220 degrees Fahrenheit with 100% humidity for 4 minutes.

Add the sliced jalapeños to the brine and cook for 4 minutes, stirring frequently to soften them slightly while keeping them crispy.

Remove from heat and scoop the jalapeños into the sanitized jars, packing them down as needed.

Pour the brine over the jalapeños until they are fully submerged, then seal the jars with lids.

Let the jars cool to room temperature before refrigerating for at least 2 weeks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary