Heart-Healthy Pickled Red Peppers

Brighten up your meals with these Heart-Healthy Pickled Red Peppers—a vibrant, tangy side dish bursting with flavor and nutrition! This quick and easy recipe combines fresh red bell peppers with a zesty apple cider vinegar brine, sweetened with a touch of honey and infused with garlic, coriander seeds, and red pepper flakes for an aromatic kick. Ready in just 30 minutes of prep and cooking time, these peppers are a guilt-free, low-sodium alternative to store-bought options, perfect for heart-conscious individuals. Enjoy them in salads, sandwiches, or as a flavorful snack straight from the jar! With bold flavors, simple ingredients, and no preservatives, these pickled peppers are sure to become a favorite in your kitchen.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 4 large Red bell peppers
• 1 cup Apple cider vinegar
• 1 cup Water
• 2 tablespoons Honey
• 3 large Garlic cloves
• 1 leaf Bay leaf
• 1 teaspoon Black peppercorns
• 0.5 teaspoon Red pepper flakes
• 1 teaspoon Coriander seeds
• 1 teaspoon Salt

Directions

Step 1

Start by thoroughly washing the red bell peppers. Cut them into quarters, remove the seeds and white membranes, then slice into thin strips about 1/2 inch wide.

Step 2

In a medium saucepan, combine apple cider vinegar, water, and honey. Stir until the honey completely dissolves.

Step 3

Add the garlic cloves, bay leaf, black peppercorns, red pepper flakes, coriander seeds, and salt to the saucepan.

Step 4

Place the saucepan over medium-high heat. Bring the mixture to a gentle simmer and cook for about 5 minutes to allow the flavors to meld together.

Step 5

Carefully pack the sliced red bell peppers into sterile mason jars, leaving about 1/2 inch of space at the top.

Step 6

Remove the saucepan from the heat and carefully pour the hot pickling liquid over the peppers in the jars, ensuring the peppers are fully submerged. Leave about 1/2 inch of headspace.

Step 7

Seal the jars tightly with clean lids and rings. If prefered for longer storage without canning, refrigerate the jars once cooled. Otherwise, follow proper canning procedures if desired.

Step 8

Allow the peppers to pickle for at least 24 hours in the refrigerator before serving for the best flavor.

Step 9

Pickled red peppers can be stored in the refrigerator for up to 2 weeks.

Nutrition Facts

Serving size	1295 grams (1295.0g)

Amount per serving	% Daily Value*
Calories	458

Total Fat 2.70g	3%
Saturated Fat 0.70g	3%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2411mg	105%
Total Carbohydrate 90.60g	33%
Dietary Fiber 18.40g	66%
Total Sugars 61.70g
Protein 9.70g	19%

Vitamin D 0IU	0%
Calcium 140mg	11%
Iron 5mg	27%
Potassium 1929mg	41%

*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: 5.7%

Protein: 9.1%

Carbs: 85.2%