Heart-Healthy Pickled Red Peppers
Brighten up your meals with this flavorful and nutritious recipe for Heart-Healthy Pickled Red Peppers! Packed with goodness from crisp red bell peppers, a tangy apple cider vinegar brine, and a blend of aromatic spices like garlic, coriander seeds, and black peppercorns, these pickles are as delicious as they are beneficial for your heart health. Sweetened naturally with honey and spiced with a hint of red pepper flakes, this quick and easy pickling process delivers perfectly balanced flavors in just 30 minutes of preparation and cook time. Ideal as a topping for salads, sandwiches, or charcuterie boards, these homemade pickled peppers are the perfect way to add a zesty, nutrient-rich punch to any dish. With simple ingredients and the option to store them in the refrigerator for up to two weeks, this recipe is a healthy, preservative-free alternative to store-bought pickles. Dive into this heart-healthy creation and elevate your kitchen with these wholesome, homemade treats!
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Recipe Information
Ingredients
- 4 large Red bell peppers
- 1 cup Apple cider vinegar
- 1 cup Water
- 2 tablespoons Honey
- 3 large Garlic cloves
- 1 leaf Bay leaf
- 1 teaspoon Black peppercorns
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Coriander seeds
- 1 teaspoon Salt
Instructions
Start by thoroughly washing the red bell peppers. Cut them into quarters, remove the seeds and white membranes, then slice into thin strips about 1/2 inch wide.
In a medium saucepan, combine apple cider vinegar, water, and honey. Stir until the honey completely dissolves.
Add the garlic cloves, bay leaf, black peppercorns, red pepper flakes, coriander seeds, and salt to the saucepan.
Place the saucepan over medium-high heat. Bring the mixture to a gentle simmer and cook for about 5 minutes to allow the flavors to meld together.
Carefully pack the sliced red bell peppers into sterile mason jars, leaving about 1/2 inch of space at the top.
Remove the saucepan from the heat and carefully pour the hot pickling liquid over the peppers in the jars, ensuring the peppers are fully submerged. Leave about 1/2 inch of headspace.
Seal the jars tightly with clean lids and rings. If prefered for longer storage without canning, refrigerate the jars once cooled. Otherwise, follow proper canning procedures if desired.
Allow the peppers to pickle for at least 24 hours in the refrigerator before serving for the best flavor.
Pickled red peppers can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2411 mg | 105% | |
| Total Carbohydrate | 90.6 g | 33% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 61.7 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1929 mg | 41% | |
*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.
