Why the Pickled Jalapenos Is Great For Burning Fat
While many foods claim to aid in weight loss, pickled jalapenos stand out for their unique combination of flavor and health benefits.
I’ve found that these spicy little peppers can boost metabolism and help burn fat. The capsaicin in jalapenos not only adds that delightful kick but also stimulates the body’s thermogenic processes.
When I include them in my meals, I feel fuller longer, which keeps those pesky cravings at bay. Plus, they’re low in calories, making them a guilt-free addition to any dish.
If you’re looking to spice up your weight loss journey, pickled jalapenos are a fantastic choice!
Ingredients of Pickled Jalapenos
When it comes to pickled jalapenos, the ingredients are as vibrant as the flavor they bring to your dishes. You don’t need to be a culinary expert to whip these up; just a few fresh ingredients and a little bit of time can transform those spicy peppers into a zesty treat that’s perfect for everything from tacos to sandwiches.
So, let’s explore what you’ll need to gather for this delicious endeavor.
Ingredients for Pickled Jalapenos:
- 15 lbs blemish-free whole fresh jalapeno peppers
- 2 cups extra virgin olive oil
- 10 small white onions, sliced and separated into rings
- 5 medium carrots, thinly sliced
- 5 cloves garlic, chopped
- 2 teaspoons ground oregano (preferably Mexican)
- 3 fresh bay leaves
- 2 tablespoons salt
- 3 cups distilled white vinegar
- 2 1/2 cups distilled water
Now, before you head to the store, let me share a little tip: quality matters! When picking out your jalapenos, look for firm ones that are bright green and have no blemishes.
Trust me, you want those beauties to shine in your jars. And don’t skimp on the olive oil; it’s not just for flavor but also helps preserve those spicy gems.
Also, consider that you can adjust the garlic and onions based on your taste. If you adore garlic (like I do), go ahead and add an extra clove or two.
Just remember, the beauty of cooking is that it’s all about what you love. Plus, it’s a great way to make the recipe your own.
How to Make Pickled Jalapenos
Making pickled jalapenos is a delightful adventure that kicks off with 15 lbs of fresh, blemish-free jalapeno peppers. First things first, scrub those little guys clean and trim off their stems. It’s kind of like giving them a spa day before they plunge into the pickling process.
Now, grab a sturdy large pot and drizzle in ½ cup of extra virgin olive oil—this is just enough to coat the bottom. Heat that oil until it’s almost smoking; don’t walk away, though, or you might end up with an oil eruption that would make Mount Vesuvius proud. Once it’s hot, turn off the heat, and toss in 10 small white onions sliced into rings, 5 cloves of chopped garlic, and 5 medium thinly sliced carrots. Stir them around until the onions turn clear but not brown—nobody wants a burnt flavor in their pickles.
After your veggies have softened a bit, sprinkle in 2 teaspoons of ground oregano, add 3 fresh bay leaves, and stir in 2 tablespoons of salt. Then, it’s time to elevate the flavor with 3 cups of distilled white vinegar and 2 ½ cups of distilled water. Bring this mixture to a boil, stirring frequently until the salt dissolves.
Now, here comes the fun part: add the remaining 1 ½ cups of olive oil and let it boil again. Finally, introduce those jalapenos into the bubbling pot and give it a good stir. When everything is combined, remove the pot from the heat.
Now, you’re ready to jar these beauties. Grab 16 to 20 hot, sterilized 1-pint jars (or 8 to 10 1-quart jars if you’re feeling ambitious) and fill them, leaving about 1 ½ inches of headspace at the top. Don’t forget to wipe the rims of the jars clean before sealing them tightly—nobody enjoys sticky jar lids.
Let those jars cool down, then store them in a cool, dry place until you’re ready to enjoy the zesty goodness. Trust me, once you taste these pickled jalapenos, you might just want to keep them on hand for every meal, because who doesn’t love a little kick?
Pickled Jalapenos Substitutions & Variations For Low Carb Diets
If you’re looking to enjoy pickled jalapenos while sticking to a low carb diet, there are plenty of substitutions and variations you can try.
Instead of using sugar, I like to use a sugar substitute like erythritol or stevia to maintain sweetness without the carbs. For a milder flavor, you can mix in some sliced bell peppers or cucumbers.
If you want to add more zing, consider experimenting with different spices like cumin or smoked paprika. You could also swap out vinegar for apple cider vinegar for a tangy twist.
These tweaks keep the dish delicious while staying low in carbs!
What to Serve with Pickled Jalapenos
Adding pickled jalapenos to your meals not only enhances flavor but also provides a spicy kick that can elevate a variety of dishes.
I love tossing them on tacos, where they add a zesty crunch that pairs perfectly with seasoned meats. They’re also fantastic in salads, giving an invigorating bite that contrasts beautifully with creamy dressings.
If you’re grilling, try them on burgers or sandwiches for that extra zing. You can even mix them into salsas or dips for a bold twist.
Trust me, once you start adding pickled jalapenos, you’ll wonder how you lived without them!
Additional Tips To Decrease Calories
While enjoying the vibrant flavor of pickled jalapenos, you might want to contemplate a few simple tips to keep your calorie count in check.
First, consider reducing the amount of olive oil; you can cut it by half or even use a lighter oil.
Next, try adding more vegetables like bell peppers or carrots for extra volume without many calories.
Also, skip the sugar if your recipe includes it—this will maintain the zesty flavor without the added calories.
Finally, use smaller jars for serving, as this can help control portion sizes and keep your indulgence in check.
Enjoy!