Low Carb Pickled Red Peppers
Add a zesty, low-carb twist to your pantry staples with these Low Carb Pickled Red Peppers! This vibrant recipe combines sweet red bell peppers with a perfectly balanced brine made from apple cider vinegar, erythritol, and aromatic seasonings like garlic, black peppercorns, oregano, and bay leaves. Quick and simple to make, these crisp, tangy pickled peppers are ready in just 30 minutes of prep and cooking, followed by a flavor-enhancing overnight rest. Perfect for keto and low-carb diets, they make an excellent topping for salads, tacos, or charcuterie boards—or enjoy them straight from the jar as a guilt-free snack. Refresh your refrigerator pickling game with this tasty and versatile recipe designed to delight!
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Recipe Information
Ingredients
- 4 large Red bell peppers
- 1 cup Apple cider vinegar
- 1 cup Water
- 2 tablespoons Erythritol
- 1 tablespoon Sea salt
- 3 whole Garlic cloves
- 1 teaspoon Black peppercorns
- 1 teaspoon Dried oregano
- 2 whole Bay leaves
Instructions
Wash the red bell peppers thoroughly and pat them dry. Cut the peppers into quarters, remove the stem, seeds, and ribs, then slice them into thin strips.
In a medium saucepan, combine the apple cider vinegar, water, erythritol, and sea salt. Stir the mixture over medium heat until the erythritol and salt dissolve completely, creating a brine.
Peel and lightly crush the garlic cloves to release their flavor without losing their shape.
In a sterilized glass jar (preferably a quart-sized Mason jar), add the red pepper strips, crushed garlic cloves, black peppercorns, dried oregano, and bay leaves.
Pour the hot brine over the peppers in the jar, making sure the liquid covers the peppers completely. Use a spoon to press down the peppers if needed.
Seal the jar tightly with a lid and let it cool to room temperature. Once cooled, refrigerate the jar for at least 24 hours to allow flavors to develop.
Serve the pickled red peppers chilled as a side dish or use them to enhance your favorite recipes. Store them in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7021 mg | 305% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 27.2 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1832 mg | 39% | |
*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.
