Bone Broth Pickled Jalapeños

September 29, 2020By Alysa Seeland

Bone Broth Pickled Jalapeños

Name: Bone Broth Pickled Jalapeños
Yield: 12
Ingredients: 3-4 whole Fresno chiles; 4 cloves garlic; 1 cup FOND’s Beet &amp; Serrano Bone Broth; 1/3 cup apple cider vinegar; 1 Tbsp salt; 1 Tbsp sugar

Rated 5 stars by 1 users

Servings

Calories

You heard it right! Bone Broth Pickled Jalapeños.

The possibilities with bone broth are endless, and 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, Beet & Serrano, because it's earthy tones go so well with the spicy jalapeños and apple cider vinegar.

This would be perfect on cheeseburgers, our Keto Frito Pie, and on their own!

Ingredients

3-4 whole Fresno chiles
4 cloves garlic
1 cup FOND’s Beet & Serrano Bone Broth
1/3 cup apple cider vinegar
1 Tbsp salt
1 Tbsp sugar

Directions

Slice the jalapeños and garlic cloves thinly. Place inside a mason jar with the cloves.
In a pot, combine the bone broth, vinegar, salt and sugar. 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!