Keto Pickled Red Peppers

Brighten up your keto meals with these tangy, flavorful Keto Pickled Red Peppers! This low-carb recipe transforms crisp red bell peppers into a vibrant, vinegary delight that's perfect for snacking or elevating your favorite dishes. Infused with garlic, bay leaves, black peppercorns, and a hint of mustard seeds, this quick and easy pickling process brings a delightful touch of tang and spice. Sweetened naturally with granulated erythritol, these pickled peppers are entirely sugar-free, making them a guilt-free addition to salads, charcuterie boards, or sandwiches. Ready in just 30 minutes and packed with bold, zesty flavor, these peppers are a must-have for your keto pantry!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 12

Ingredients

• 6 medium Red bell peppers
• 2 cups White vinegar
• 1 cup Water
• 2 tablespoons Granulated erythritol
• 1 tablespoon Salt
• 4 large Garlic cloves
• 2 pieces Bay leaves
• 1 teaspoon Whole black peppercorns
• 1 teaspoon Mustard seeds
• 1 teaspoon Dried oregano

Directions

Step 1

Begin by washing the red bell peppers thoroughly under running water. Pat them dry with a paper towel.

Step 2

Slice the bell peppers lengthwise into strips about 1/2 inch wide, discarding the seeds and stems.

Step 3

Peel and lightly crush the garlic cloves to release their aroma.

Step 4

In a large saucepan, combine the white vinegar, water, erythritol, and salt. Stir well and bring to a gentle boil over medium heat.

Step 5

Once the mixture is boiling, add the crushed garlic cloves, bay leaves, black peppercorns, mustard seeds, and dried oregano. Stir to combine the flavors.

Step 6

Carefully add the sliced red peppers to the boiling mixture. Allow them to simmer for about 3-5 minutes, stirring occasionally to ensure even cooking.

Step 7

Remove the saucepan from heat and let the contents cool slightly for about 10 minutes.

Step 8

Using a clean, sterilized jar or airtight container, transfer the peppers and pickling juice. Ensure the peppers are fully submerged in the liquid.

Step 9

Seal the jar tightly with its lid and let it cool to room temperature. Once cooled, place it in the refrigerator for at least 24 hours to allow the flavors to develop.

Step 10

Enjoy your pickled red peppers as a keto-friendly snack, or add them to salads and sandwiches for a delicious tangy kick.

Nutrition Facts

Serving size	(1505.2g)

Amount per serving	% Daily Value*
Calories	372.4

Total Fat 3.1g	0%
Saturated Fat 0.7g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 7125.7mg	0%
Total Carbohydrate 79.1g	0%
Dietary Fiber 17.2g	0%
Total Sugars 25.6g
Protein 10.0g	0%

Vitamin D 0IU	0%
Calcium 167.1mg	0%
Iron 4.8mg	0%
Potassium 2023.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 7.3%

Protein: 10.4%

Carbs: 82.3%