Heart-Healthy Pickled Peppers
Bright, tangy, and bursting with flavor, Heart-Healthy Pickled Peppers are the perfect addition to elevate your meals while staying mindful of your health. This vibrant recipe combines fresh red, yellow, and orange bell peppers with aromatic garlic, bay leaves, and a blend of spice seeds like mustard, coriander, and black peppercorns, all soaked in a lightly sweetened honey-vinegar brine. With a quick 20-minute prep and no special equipment needed, these pickled peppers are an easy way to add a zesty crunch to salads, sandwiches, or grain bowls. Low in sodium yet full of bold flavor, this recipe makes a heart-conscious choice for anyone looking to enhance their dishes while achieving long-lasting freshness in the fridge. Perfect for meal prepping and versatile enough to complement a variety of cuisines, these homemade pickled peppers are sure to become a staple condiment in your kitchen.
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Recipe Information
Ingredients
- 2 large Red bell peppers
- 2 large Yellow bell peppers
- 2 large Orange bell peppers
- 4 cloves Garlic
- 2 pieces Bay leaves
- 1 teaspoon Black peppercorns
- 1 teaspoon Coriander seeds
- 1 teaspoon Yellow mustard seeds
- 2 cups White vinegar
- 1 cup Water
- 2 tablespoons Honey
- 1 tablespoon Sea salt
Instructions
Thoroughly wash the bell peppers and then slice them into thin strips, about 1/4 inch wide.
Peel and lightly crush the garlic cloves.
In a large glass jar or container, layer the sliced peppers and garlic cloves, adding a bay leaf amidst the layers.
In a medium saucepan, combine white vinegar, water, honey, and sea salt. Add the black peppercorns, coriander seeds, and mustard seeds.
Bring the mixture to a boil over medium heat, stir well to dissolve the honey and salt, and let it boil for 2 minutes.
Remove the saucepan from the heat and immediately pour the hot brine over the layered peppers and garlic in the jar, ensuring that all the contents are fully submerged.
Let the jar cool to room temperature before sealing it with a lid.
Refrigerate the pickled peppers for at least 24 hours before serving to allow the flavors to develop. They can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7025 mg | 305% | |
| Total Carbohydrate | 111.1 g | 40% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 79.9 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2901 mg | 62% | |
*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.
