Arrange the washed and dried chili peppers and the garlic cloves in a clean glass jar.
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.
Bring the mixture to a gentle simmer over medium heat. Stir well to ensure the flavors are evenly distributed.
After the salt and sweetener completely dissolve, pour the brine over the peppers, ensuring they are completely covered.
Seal the airtight jar with a lid and let it rest for at least 24 hours before enjoying the pickles.
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Nutrition
Nutrition Facts
Pickled Peppers
Amount Per Serving
Calories 94Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.4g
Sodium 3512mg153%
Potassium 532mg15%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 7g8%
Protein 3g6%
Vitamin A 1101IU22%
Vitamin C 164mg199%
Calcium 59mg6%
Iron 2mg11%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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