Low Sodium Pickled Peppers
Transform simple peppers into a tangy, flavorful delight with our Low Sodium Pickled Peppers recipe—a healthier twist on a classic condiment! This recipe combines vibrant slices of fresh bell peppers with an aromatic blend of garlic, black peppercorns, mustard seeds, and dill seeds for a crave-worthy medley of savory and subtly sweet flavors. The quick prep and simmering vinegar brine make this dish approachable for beginners and seasoned home cooks alike, while the reduced sodium content ensures a heart-friendly option for your pantry. Perfect for topping sandwiches, adding zing to salads, or enjoying as a crunchy snack, these pickled peppers are a versatile way to elevate your meals. Plus, they're refrigerator-ready in just 24 hours and stay fresh for up to two months, giving you plenty of time to enjoy their irresistible flavor.
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Recipe Information
Ingredients
- 4 large Fresh bell peppers (red, yellow, or green)
- 2 cups White vinegar
- 1 cup Water
- 4 whole Garlic cloves
- 2 tablespoons Sugar
- 1 tablespoon Black peppercorns
- 1 teaspoon Red pepper flakes
- 1 teaspoon Mustard seeds
- 1 teaspoon Dill seeds
- 2 whole Bay leaves
Instructions
Begin by thoroughly washing the bell peppers under running water, and then pat them dry with a clean kitchen towel.
Remove the stems and seeds from the peppers, then slice them into rings or strips, depending on your preference.
Peel the garlic cloves and gently crush them using the side of a knife to release their flavor.
In a medium-sized saucepan, combine the white vinegar, water, and sugar over medium heat. Stir the mixture until the sugar is fully dissolved but do not bring it to a boil yet.
Add the garlic cloves, black peppercorns, red pepper flakes, mustard seeds, dill seeds, and bay leaves to the saucepan. Stir the mixture to ensure the spices are evenly distributed.
Increase the heat under the saucepan and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 2 minutes to allow the flavors to meld together.
Place the sliced peppers into clean, sanitized glass jars, packing them tightly but not so tight as to crush them.
Slowly pour the hot vinegar mixture over the peppers in the jars, making sure all the peppers are submerged under the liquid. Use a spoon to press down any stubborn peppers.
Cover the jars with lids and let them cool to room temperature before transferring to the refrigerator.
For the best flavor, allow the peppers to marinate for at least 24 hours before consuming. Store in the refrigerator and consume within 1-2 months.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 33 mg | 1% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 51.0 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1864 mg | 40% | |
*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.
