Low Sodium Pickled Red Peppers

Add a flavorful twist to your meals with these vibrant and tangy Low Sodium Pickled Red Peppers! Perfect for those watching their sodium intake, this recipe combines fresh red bell peppers with a medley of zesty ingredients like garlic, black peppercorns, mustard seeds, and bay leaves. A simple pickling solution of white distilled vinegar, water, and just a touch of sugar creates a naturally crisp and tangy snack or garnish without the need for added salt. Ready in just 30 minutes (with an additional 24-hour refrigeration to enhance flavors), these pickled peppers are ideal for salads, sandwiches, charcuterie boards, or as a savory side. Easy, healthy, and customizable, these low-sodium pickled peppers are a must-try for anyone looking to round out their condiment game!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 4 medium Red Bell Peppers
• 2 cups White Distilled Vinegar
• 1 cup Water
• 3 tablespoons Sugar
• 4 Garlic Cloves
• 2 teaspoons Whole Black Peppercorns
• 1 teaspoon Mustard Seeds
• 2 Bay Leaves
• 1 cup Distilled Water

Directions

Step 1

Start by thoroughly washing the red bell peppers. Use a clean cutting board and a sharp knife to slice the peppers into strips approximately 1/2-inch wide.

Step 2

Peel the garlic cloves and slice each clove into thin pieces.

Step 3

In a medium saucepan, combine the white distilled vinegar, distilled water, and sugar. Stir the mixture over medium heat until the sugar is completely dissolved. This should take about 3-4 minutes.

Step 4

Add the garlic slices, whole black peppercorns, mustard seeds, and bay leaves to the vinegar solution.

Step 5

Bring the mixture to a gentle boil, then reduce the heat and let it simmer for an additional 5 minutes to allow the spices to infuse.

Step 6

Place the sliced red peppers into a clean, sterilized glass jar. Pack them tightly but avoid squishing them.

Step 7

Pour the hot pickling liquid over the red peppers in the jar, ensuring that they are completely submerged. Use a clean spoon to press down on the peppers if necessary.

Step 8

Allow the jar to cool to room temperature, then seal it with a lid and refrigerate.

Step 9

Let the peppers pickle in the refrigerator for at least 24 hours before serving to enhance flavor. These pickled red peppers will keep well refrigerated for up to 1 month.

Nutrition Facts

Serving size	(1487.8g)

Amount per serving	% Daily Value*
Calories	433.5

Total Fat 2.6g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 31.6mg	0%
Total Carbohydrate 74.5g	0%
Dietary Fiber 12.1g	0%
Total Sugars 54.8g
Protein 6.9g	0%

Vitamin D 0IU	0%
Calcium 127.5mg	0%
Iron 3.6mg	0%
Potassium 1185.9mg	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: 6.7%

Protein: 7.9%

Carbs: 85.4%