Low Sodium Pickled Peppers

Transform your snacking and sandwich game with these vibrant Low Sodium Pickled Peppers! This heart-healthy twist on a classic features a medley of fresh bell peppers—red, yellow, and green—infused with a tangy brine made from white vinegar, aromatic garlic, and a blend of spices like black peppercorns, mustard seeds, and dill seeds. With just a touch of sweetness from sugar and a gentle kick of heat from red pepper flakes, these pickled peppers strike the perfect balance of flavor without the heavy sodium content. Ready in just 30 minutes of hands-on time, this simple refrigerator pickling recipe is perfect for meal prep and adds a bright, zesty pop to salads, tacos, burgers, charcuterie boards, or even enjoyed right out of the jar. Try this easy, low-sodium recipe to enjoy guilt-free snacking and bold, homemade flavor!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 large Fresh bell peppers (red, yellow, or green)
• 2 cups White vinegar
• 1 cup Water
• 4 whole Garlic cloves
• 2 tablespoons Sugar
• 1 tablespoon Black peppercorns
• 1 teaspoon Red pepper flakes
• 1 teaspoon Mustard seeds
• 1 teaspoon Dill seeds
• 2 whole Bay leaves

Directions

Step 1

Begin by thoroughly washing the bell peppers under running water, and then pat them dry with a clean kitchen towel.

Step 2

Remove the stems and seeds from the peppers, then slice them into rings or strips, depending on your preference.

Step 3

Peel the garlic cloves and gently crush them using the side of a knife to release their flavor.

Step 4

In a medium-sized saucepan, combine the white vinegar, water, and sugar over medium heat. Stir the mixture until the sugar is fully dissolved but do not bring it to a boil yet.

Step 5

Add the garlic cloves, black peppercorns, red pepper flakes, mustard seeds, dill seeds, and bay leaves to the saucepan. Stir the mixture to ensure the spices are evenly distributed.

Step 6

Increase the heat under the saucepan and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 2 minutes to allow the flavors to meld together.

Step 7

Place the sliced peppers into clean, sanitized glass jars, packing them tightly but not so tight as to crush them.

Step 8

Slowly pour the hot vinegar mixture over the peppers in the jars, making sure all the peppers are submerged under the liquid. Use a spoon to press down any stubborn peppers.

Step 9

Cover the jars with lids and let them cool to room temperature before transferring to the refrigerator.

Step 10

For the best flavor, allow the peppers to marinate for at least 24 hours before consuming. Store in the refrigerator and consume within 1-2 months.

Nutrition Facts

Serving size	(1369.7g)

Amount per serving	% Daily Value*
Calories	442.4

Total Fat 4.1g	0%
Saturated Fat 0.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 33.3mg	0%
Total Carbohydrate 74.1g	0%
Dietary Fiber 16.5g	0%
Total Sugars 51.0g
Protein 9.1g	0%

Vitamin D 0IU	0%
Calcium 195.6mg	0%
Iron 4.7mg	0%
Potassium 1864.0mg	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: 10.0%

Protein: 9.8%

Carbs: 80.2%