Whole30 Pickled Red Peppers
Elevate your snacking and meal-prepping game with these vibrant and tangy Whole30 Pickled Red Peppers! This quick and easy recipe combines crisp red bell peppers with a flavorful brine of white wine vinegar, garlic, dill seeds, mustard seeds, and aromatic spices like bay leaves and black peppercorns. Ready in just 25 minutes, the pickling process softens the peppers slightly while preserving their satisfying crunch. Perfect for adding a zesty kick to salads, breakfast bowls, or even a protein-packed charcuterie board, these Whole30-compliant pickled peppers are a versatile addition to your fridge. Make a jar today and enjoy their bold flavor all week long!
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Recipe Information
Ingredients
- 4 large Red bell peppers
- 1 cup White wine vinegar
- 1 cup Water
- 4 whole Garlic cloves
- 1 teaspoon Whole black peppercorns
- 2 whole Bay leaves
- 1 tablespoon Kosher salt
- 1 teaspoon Dill seeds
- 1 teaspoon Mustard seeds
Instructions
Begin by washing the red bell peppers thoroughly under running water. Pat them dry with a clean kitchen towel.
Cut the tops off the peppers and remove the seeds and inner membranes. Slice the peppers into thin strips, about 1/2 inch wide.
In a medium saucepan over medium heat, combine the white wine vinegar, water, kosher salt, dill seeds, mustard seeds, whole black peppercorns, and bay leaves.
Peel the garlic cloves and add them whole to the saucepan.
Bring the mixture to a simmer, ensuring the salt dissolves completely.
Once the mixture reaches a simmer, add the sliced red peppers and gently press them down with a spoon to ensure they are mostly submerged.
Let the peppers cook in the simmering liquid for about 5-6 minutes, until they start to slightly soften but still retain some crunch.
Remove the saucepan from heat and allow the mixture to cool slightly.
Using a clean jar or container, pack the peppers into the jar and pour the pickling liquid over the top, ensuring all pepper slices are submerged. Discard the bay leaves.
Seal the jar with a lid and let it cool to room temperature. Once cooled, store in the refrigerator.
Allow flavors to develop for at least 24 hours before consuming. These pickled red peppers can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1810 mg | 79% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 26.6 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1883 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.
