Whole30 Pickled Red Peppers

Elevate your Whole30 meal prep with these tangy, crunchy Whole30 Pickled Red Peppers—a vibrant, homemade condiment that’s perfect for adding a zesty kick to your favorite dishes. Made with fresh red bell peppers and a flavorful brine of white wine vinegar, dill seeds, mustard seeds, garlic, and bay leaves, this quick and easy recipe comes together in just 25 minutes! These pickled peppers are not only Whole30-compliant but also packed with bold flavors, making them ideal for topping salads, proteins, or roasted vegetables. With only 24 hours needed to develop their full flavor, these pickled red peppers are a versatile, refrigerator-friendly snack or garnish you’ll want to have on hand for up to two weeks. Refrigerated, vibrant, and irresistibly tangy, they’re a must-try for anyone seeking a healthy, whole-food twist on classic pickling.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 large Red bell peppers
• 1 cup White wine vinegar
• 1 cup Water
• 4 whole Garlic cloves
• 1 teaspoon Whole black peppercorns
• 2 whole Bay leaves
• 1 tablespoon Kosher salt
• 1 teaspoon Dill seeds
• 1 teaspoon Mustard seeds

Directions

Step 1

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

Step 2

Cut the tops off the peppers and remove the seeds and inner membranes. Slice the peppers into thin strips, about 1/2 inch wide.

Step 3

In a medium saucepan over medium heat, combine the white wine vinegar, water, kosher salt, dill seeds, mustard seeds, whole black peppercorns, and bay leaves.

Step 4

Peel the garlic cloves and add them whole to the saucepan.

Step 5

Bring the mixture to a simmer, ensuring the salt dissolves completely.

Step 6

Once the mixture reaches a simmer, add the sliced red peppers and gently press them down with a spoon to ensure they are mostly submerged.

Step 7

Let the peppers cook in the simmering liquid for about 5-6 minutes, until they start to slightly soften but still retain some crunch.

Step 8

Remove the saucepan from heat and allow the mixture to cool slightly.

Step 9

Using a clean jar or container, pack the peppers into the jar and pour the pickling liquid over the top, ensuring all pepper slices are submerged. Discard the bay leaves.

Step 10

Seal the jar with a lid and let it cool to room temperature. Once cooled, store in the refrigerator.

Step 11

Allow flavors to develop for at least 24 hours before consuming. These pickled red peppers can be stored in the refrigerator for up to 2 weeks.

Nutrition Facts

Serving size	(1247.7g)

Amount per serving	% Daily Value*
Calories	324.3

Total Fat 3.5g	0%
Saturated Fat 0.8g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1810.3mg	0%
Total Carbohydrate 52.3g	0%
Dietary Fiber 17.7g	0%
Total Sugars 26.6g
Protein 9.8g	0%

Vitamin D 0IU	0%
Calcium 155.9mg	0%
Iron 4.6mg	0%
Potassium 1883.3mg	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: 11.3%

Protein: 14.0%

Carbs: 74.7%