Low Carb Pickled Peppers
Elevate your condiment game with these vibrant, tangy Low Carb Pickled Peppers! Perfectly suited for keto and low-carb diets, this quick and easy recipe combines colorful bell peppers with a sweet and zesty brine made from white distilled vinegar, granular erythritol, and aromatic spices like garlic, oregano, thyme, and a hint of red pepper flakes for subtle heat. Ready in just minutes and packed with fresh flavor, these pickled peppers are great for adding a flavorful crunch to salads, sandwiches, tacos, or charcuterie boards. With minimal prep and a 24-hour chill time, this versatile recipe promises a burst of bold, healthy taste that’s fridge-friendly for up to a month.
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Recipe Information
Ingredients
- 4 large mixed bell peppers (red, yellow, green)
- 1 cup white distilled vinegar
- 1 cup water
- 2 tablespoons granular erythritol
- 1.5 teaspoons sea salt
- 1 teaspoon black peppercorns
- 3 whole garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon red pepper flakes
Instructions
Wash the bell peppers thoroughly under cold water.
Slice the peppers into thin rings, seeds removed, and set aside.
In a medium saucepan over medium heat, combine the white distilled vinegar, water, granular erythritol, and sea salt. Stir until the erythritol is completely dissolved.
Add the garlic cloves, black peppercorns, dried oregano, dried thyme, and red pepper flakes to the saucepan. Bring the mixture to a gentle boil.
Once boiling, reduce the heat and simmer for about 2 minutes to allow the flavors to meld together.
Remove the saucepan from heat and let the mixture cool slightly for about 5 minutes.
Pack the sliced peppers tightly into clean, sterilized glass jars.
Pour the slightly cooled vinegar mixture over the peppers, making sure the peppers are completely submerged.
Seal the jars tightly with lids and let them cool to room temperature.
Refrigerate the jars for at least 24 hours before consuming to allow the flavors to develop.
These pickled peppers can be stored in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3512 mg | 153% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 25.3 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1394 mg | 30% | |
*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.
