Low Sodium Pickled Red Peppers
Add a burst of flavor to your meals with these Low Sodium Pickled Red Peppers—a healthy and vibrant twist on traditional pickles. This recipe combines crisp red bell peppers with a tangy vinegar brine infused with garlic, mustard seeds, peppercorns, and bay leaves, delivering a punch of flavor without the excess sodium. With just 20 minutes of prep time and a simple simmering technique, these pickles are easy to make and perfect for anyone watching their sodium intake. Enjoy these versatile peppers as a topping for sandwiches, salads, or charcuterie boards, or simply as a zesty snack. Ready in just 24 hours of marinating and lasting up to a month in the fridge, these homemade pickled red peppers are an easy and delicious way to elevate your dishes.
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Recipe Information
Ingredients
- 4 medium Red Bell Peppers
- 2 cups White Distilled Vinegar
- 1 cup Water
- 3 tablespoons Sugar
- 4 Garlic Cloves
- 2 teaspoons Whole Black Peppercorns
- 1 teaspoon Mustard Seeds
- 2 Bay Leaves
- 1 cup Distilled Water
Instructions
Start by thoroughly washing the red bell peppers. Use a clean cutting board and a sharp knife to slice the peppers into strips approximately 1/2-inch wide.
Peel the garlic cloves and slice each clove into thin pieces.
In a medium saucepan, combine the white distilled vinegar, distilled water, and sugar. Stir the mixture over medium heat until the sugar is completely dissolved. This should take about 3-4 minutes.
Add the garlic slices, whole black peppercorns, mustard seeds, and bay leaves to the vinegar solution.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for an additional 5 minutes to allow the spices to infuse.
Place the sliced red peppers into a clean, sterilized glass jar. Pack them tightly but avoid squishing them.
Pour the hot pickling liquid over the red peppers in the jar, ensuring that they are completely submerged. Use a clean spoon to press down on the peppers if necessary.
Allow the jar to cool to room temperature, then seal it with a lid and refrigerate.
Let the peppers pickle in the refrigerator for at least 24 hours before serving to enhance flavor. These pickled red peppers will keep well refrigerated for up to 1 month.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 32 mg | 1% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 54.8 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1186 mg | 25% | |
*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.
