These quick Sugar Free Pickled Peppers and Onions are perfect for tacos, sandwiches, or whatever you like!
When life gives you peppers, make quick Sugar Free Pickled Peppers and Onions! That’s exactly what I did after receiving a large box of serrano peppers from a local organization called Market on the Move, where you get up to 60 lbs. of produce for $10.
The peppers were either going to be become pickled peppers or hot sauce, and I was more in the mood for pickled peppers.
Sweet and Spicy
Since I don’t use sugar very much, I decided to make these sugar free by using erythritol. You would never know by tasting these that they are sugar free. They are sweet and spicy.
Don’t let the weird name fool you, erythritol is all natural. It occurs naturally in some fruit and fermented foods. It is low carb and has zero calories.
I used serrano peppers, but you could use a less spicy pepper like jalapeño if you prefer. About a month after making these, I was gifted with some habanero peppers, which are even spicier than serrano peppers. I pickled them as well, since there were so many of them.
Even though I like spicy foods, the habaneros were way too hot for me. So that they don’t go to waste, I like to put them in my drinking water. It soothes my sore throat that I have had since allergy season started.
Pickled peppers make a great addition to tacos, which I used them in. I will be posting that recipe in the next week or two. They also work well in sandwiches like a Vegan Bánh Mì Hot Dog, or topped on a Loaded Sweet Potato, or Loaded Vegan Nachos.
These quick Sugar Free Pickled Peppers and Onions are perfect for tacos or sandwiches! Click To Tweet
Other Spicy Pepper Recipes You Might Like
- Vegan Green Corn Tamales
- Roasted Hatch Chili Hummus Tostadas
- Black Bean and Corn Vegan Quesadillas
- Jalapeño Cilantro Hummus
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Sugar Free Pickled Peppers and Onions
- 8 ounces serrano peppers, sliced (approx. 24)
- 1 cup sliced onions
- 2 cloves garlic, minced
- 1 1/2 cups distilled white vinegar
- 1 1/2 cups water
- 3/4 cup erythritol
- Pinch salt
- Put sliced peppers and onions in a mason jar.
- Combine vinegar, water, erythritol, and pinch of salt in a pan. Bring to a boil, then simmer 5 minutes, or until erythritol is dissolved. Pour over peppers and onions and cover completely. Let cool and refrigerate*.
*Note: These last for a good 6 months or longer. I made mine in June, and they still taste great.