Heart-Healthy Pickled Peppers

Brighten up your meals with a burst of flavor and wellness with these *Heart-Healthy Pickled Peppers*. Packed with a vibrant mix of red, yellow, and orange bell peppers paired with aromatic garlic, bay leaves, and a medley of spices like black peppercorns, coriander, and mustard seeds, this recipe delivers both taste and nutrition. The zesty brine, made with white vinegar, a touch of honey, and sea salt, adds a tangy-sweet kick without the guilt—perfect for those focused on heart health. Ready in just 30 minutes of prep and cook time, these crisp and tangy pickled peppers are a versatile addition to your favorite salads, sandwiches, or charcuterie boards. Plus, with their refrigerator longevity of up to two weeks, they’re a convenient, make-ahead condiment that’s as good for your heart as it is for your taste buds!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 2 large Red bell peppers
• 2 large Yellow bell peppers
• 2 large Orange bell peppers
• 4 cloves Garlic
• 2 pieces Bay leaves
• 1 teaspoon Black peppercorns
• 1 teaspoon Coriander seeds
• 1 teaspoon Yellow mustard seeds
• 2 cups White vinegar
• 1 cup Water
• 2 tablespoons Honey
• 1 tablespoon Sea salt

Directions

Step 1

Thoroughly wash the bell peppers and then slice them into thin strips, about 1/4 inch wide.

Step 2

Peel and lightly crush the garlic cloves.

Step 3

In a large glass jar or container, layer the sliced peppers and garlic cloves, adding a bay leaf amidst the layers.

Step 4

In a medium saucepan, combine white vinegar, water, honey, and sea salt. Add the black peppercorns, coriander seeds, and mustard seeds.

Step 5

Bring the mixture to a boil over medium heat, stir well to dissolve the honey and salt, and let it boil for 2 minutes.

Step 6

Remove the saucepan from the heat and immediately pour the hot brine over the layered peppers and garlic in the jar, ensuring that all the contents are fully submerged.

Step 7

Let the jar cool to room temperature before sealing it with a lid.

Step 8

Refrigerate the pickled peppers for at least 24 hours before serving to allow the flavors to develop. They can be stored in the refrigerator for up to 2 weeks.

Nutrition Facts

Serving size	1926 grams (1926.0g)

Amount per serving	% Daily Value*
Calories	596

Total Fat 4.40g	6%
Saturated Fat 0.90g	5%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 7025mg	305%
Total Carbohydrate 111.10g	40%
Dietary Fiber 21.90g	78%
Total Sugars 79.90g
Protein 13.50g	27%

Vitamin D 0IU	0%
Calcium 215mg	17%
Iron 7mg	37%
Potassium 2901mg	62%

*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.

Source of Calories

Fat: 7.4%

Protein: 10.0%

Carbs: 82.6%