Pickled Peppers

Ingrédients

• 1/2 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
• 1/2 tablespoon whole black peppercorns
• 1 teaspoon mustard seeds
• 1/4 tablespoon red peppercorns
• 1 tablespoon keto-friendly sweetener

Préparation

1. 1

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

2. 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.

3. 3

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

4. 4

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

5. 5

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