Keto Pickled Peppers
Add zing and crunch to your meals with this easy Keto Pickled Peppers recipe! Perfect for low-carb diets, this quick and flavorful recipe combines mixed peppers—think bell, jalapeño, or banana—with a tangy blend of apple cider vinegar, garlic, and spices like mustard seeds and bay leaves. Sweetened with keto-friendly erythritol or monk fruit sweetener, these pickled peppers deliver just the right balance of tangy, slightly sweet, and spicy flavors without any added sugar. Ready in just 25 minutes, these vibrant peppers are perfect for topping salads, sandwiches, or charcuterie boards, or as a bold sidekick to your favorite keto dishes. No canning experience is required—just refrigerate and enjoy these zesty pickles within 24 hours! Make this irresistibly fresh and healthy condiment your new go-to for bold, keto-friendly flavor.
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Recipe Information
Ingredients
- 500 grams Mixed peppers (bell, jalapeño, banana, or your choice)
- 250 milliliters Apple cider vinegar
- 250 milliliters Water
- 2 tablespoons Erythritol or Monk fruit sweetener
- 1 tablespoon Salt
- 4 units Garlic cloves, peeled and crushed
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 2 units Bay leaves
Instructions
Wash and slice the peppers into rings of desired thickness, discarding stems and seeds.
In a medium saucepan, combine apple cider vinegar, water, erythritol, and salt. Bring the mixture to a boil over medium heat, stirring until the sweetener and salt are dissolved.
Pack the sliced peppers into clean jars along with the garlic cloves, dividing them evenly among the jars.
Add the black peppercorns, mustard seeds, and bay leaves to each jar.
Carefully pour the hot vinegar mixture over the peppers, ensuring that all slices are submerged. Leave about 1/2 inch of space at the top of each jar.
Seal the jars tightly with lids and let them cool to room temperature.
Refrigerate the pickled peppers for at least 24 hours before serving to allow the flavors to meld. These pickled peppers can be stored in the refrigerator for up to one month.
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7138 mg | 310% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 26.2 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1347 mg | 29% | |
*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.
