Keto Pickled Red Peppers
Elevate your snack game with these tangy, flavorful Keto Pickled Red Peppers, the perfect low-carb addition to your kitchen! This quick and easy recipe combines crisp, vibrant red bell peppers with a delectable blend of white vinegar, aromatic garlic, bay leaves, and a medley of spices like mustard seeds and dried oregano. Sweetened with keto-friendly erythritol, these pickled peppers strike the ideal balance between sweet and tangy without compromising your macros. Ready in just 30 minutes of prep and cook time, they’re designed for busy lifestyles and can be stored in the fridge for lasting freshness. Versatile and delicious, enjoy them straight out of the jar as a satisfying snack or use them to brighten up salads, tacos, and charcuterie boards. Perfect for anyone embracing the ketogenic diet, these pickled red peppers deliver bold flavors with minimal effort.
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Recipe Information
Ingredients
- 6 medium Red bell peppers
- 2 cups White vinegar
- 1 cup Water
- 2 tablespoons Granulated erythritol
- 1 tablespoon Salt
- 4 large Garlic cloves
- 2 pieces Bay leaves
- 1 teaspoon Whole black peppercorns
- 1 teaspoon Mustard seeds
- 1 teaspoon Dried oregano
Instructions
Begin by washing the red bell peppers thoroughly under running water. Pat them dry with a paper towel.
Slice the bell peppers lengthwise into strips about 1/2 inch wide, discarding the seeds and stems.
Peel and lightly crush the garlic cloves to release their aroma.
In a large saucepan, combine the white vinegar, water, erythritol, and salt. Stir well and bring to a gentle boil over medium heat.
Once the mixture is boiling, add the crushed garlic cloves, bay leaves, black peppercorns, mustard seeds, and dried oregano. Stir to combine the flavors.
Carefully add the sliced red peppers to the boiling mixture. Allow them to simmer for about 3-5 minutes, stirring occasionally to ensure even cooking.
Remove the saucepan from heat and let the contents cool slightly for about 10 minutes.
Using a clean, sterilized jar or airtight container, transfer the peppers and pickling juice. Ensure the peppers are fully submerged in the liquid.
Seal the jar tightly with its lid and let it cool to room temperature. Once cooled, place it in the refrigerator for at least 24 hours to allow the flavors to develop.
Enjoy your pickled red peppers as a keto-friendly snack, or add them to salads and sandwiches for a delicious tangy kick.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7126 mg | 310% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 25.6 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2024 mg | 43% | |
*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.
