Low Carb Pickled Peppers
Tangy, vibrant, and irresistibly zesty, these Low Carb Pickled Peppers are the perfect combination of bold flavor and healthy eating! This quick and easy recipe swaps traditional sugar for granular erythritol, making it a guilt-free choice for keto and low-carb lifestyles. A medley of colorful bell peppers is paired with aromatic herbs like oregano and thyme, warm garlic, and a hint of heat from red pepper flakes. The simple brine of white distilled vinegar and water comes together in just minutes, ensuring you’ll have a batch of crisp, tangy pickled peppers ready to elevate salads, sandwiches, and charcuterie boards in no time. With minimal prep and a 24-hour wait for maximum flavor infusion, these low-carb pickled peppers are a refrigerator staple you’ll reach for again and again!
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Ingredients
- 4 large mixed bell peppers (red, yellow, green)
- 1 cup white distilled vinegar
- 1 cup water
- 2 tablespoons granular erythritol
- 1.5 teaspoons sea salt
- 1 teaspoon black peppercorns
- 3 whole garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon red pepper flakes
Directions
Step 1
Wash the bell peppers thoroughly under cold water.
Step 2
Slice the peppers into thin rings, seeds removed, and set aside.
Step 3
In a medium saucepan over medium heat, combine the white distilled vinegar, water, granular erythritol, and sea salt. Stir until the erythritol is completely dissolved.
Step 4
Add the garlic cloves, black peppercorns, dried oregano, dried thyme, and red pepper flakes to the saucepan. Bring the mixture to a gentle boil.
Step 5
Once boiling, reduce the heat and simmer for about 2 minutes to allow the flavors to meld together.
Step 6
Remove the saucepan from heat and let the mixture cool slightly for about 5 minutes.
Step 7
Pack the sliced peppers tightly into clean, sterilized glass jars.
Step 8
Pour the slightly cooled vinegar mixture over the peppers, making sure the peppers are completely submerged.
Step 9
Seal the jars tightly with lids and let them cool to room temperature.
Step 10
Refrigerate the jars for at least 24 hours before consuming to allow the flavors to develop.
Step 11
These pickled peppers can be stored in the refrigerator for up to 1 month.
Nutrition Facts
| Serving size | (1121.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 256.0 |
| Total Fat 2.3g | 0% |
| Saturated Fat 0.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3511.9mg | 0% |
| Total Carbohydrate 66.5g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 25.3g | |
| Protein 7.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 134.1mg | 0% |
| Iron 3.8mg | 0% |
| Potassium 1393.6mg | 0% |
Source of Calories