The possibilities with bone broth are endless! These jalapeños are truly something special.
Pickling jalapeños in bone broth gives them a softer texture than traditional pickled jalapeños. I chose to use my personal favorite flavor, The Spur because it's earthy tones go so well with the spicy jalapeños 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!
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!