You heard it right! Bone Broth Pickled Jalapenos.
The possibilities with bone broth are endless! These jalapenos are truly something special.
Pickling jalapenos in bone broth gives them a softer texture than traditional pickled jalapenos. I chose to use my personal favorite flavor, The Spur because it's earthy tones go so well with the spicy jalapenos and apple cider vinegar.
We chose to use monk fruit, a zero-calorie sweetener, to keep this recipe sugar free. However, if you don't mind sugar you can use it in the same ratio in this recipe.
This would be perfect on cheeseburgers, our Keto Frito Pie, and on their own!
Pickled Bone Broth Jalapenos
12 Servings | 13 Calories | 0g Fat | 1.2g Protein | 2.7g Carb
3-4 Whole Fresno Chiles
4 cloves garlic
1 cup Spur
1/3 cup Apple Cider Vinegar
1 TBS Salt
1 TBS Monkfruit
Slice the jalapeños and garlic cloves thinly. Place inside a mason jar with the cloves.
In a pot, combine The Spur, vinegar, salt and monkfruit. Bring the mixture up to a boil and remove from heat. Pour the mixture over the jalapeños in the mason jar, and close with a lid. Place in the fridge overnight. Enjoy!