Quick Pickled Peppers Recipe

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With our Quick Pickled Peppers Recipe, you can enjoy that tangy goodness of pepper anytime! Whether you're storing a batch of fresh peppers or love that pickled taste, this recipe keeps your favorite peppers stocked all year round! And it's so easy to prepare! 

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– ½ pound (25-30 pieces) chili peppers

– 3 cloves garlic, peeled

-   1 cup water

-   1 cup apple cider vinegar

-   1 tablespoon pickling salt or sea salt

-   ½ tablespoon whole black peppercorns

Ingredients:

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1. Arrange the washed and dried chili peppers and the garlic cloves in a clean glass jar.

2. Next, prepare the brine by combining sea salt, black peppercorns, red pepper flakes, keto-friendly sweetener, salt, mustard seeds, water, and apple cider vinegar in a saucepan.

Instructions:

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3. Bring the mixture to a gentle simmer over medium heat. Stir well to ensure the flavors are evenly distributed.

4. After the salt and sweetener completely dissolve, pour the brine over the peppers, ensuring they are completely covered.

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5. Seal the airtight jar with a lid and let it rest for at least 24 hours before enjoying the pickles.

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This pickled delight adds a spicy kick to your meals and keeps your carb intake in check. Yes, it's keto-friendly and gluten-free — far better than the store-bought ones. 

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