Pickled Bell Peppers (5 Minute Meal Prep!)
You can thank my viral series on Tik-Tok and IG called “5 Minute Meal Prep” for this amazing probiotic filled recipe. In my series, I show simple and easy ways to whip up a 5 minute meal prep that can become a new staple in your fridge for every week to come!
I love to pickle veggies not only because it helps extend the shelf life a lot, but this preservation process also helps maintain the nutritional value of the pepper. Peppers are an excellent source of vitamin C, vitamin A, and packed with antioxidants which are a great addition to any sandwich, taco, or salad. Not to forget that pickling these peppers creates healthy probiotics that are gut friendly to help get your digestive tract moving. These powerful microorganisms are linked to numerous health benefits when consumed, including weight loss, improved digestion, enhanced immune function, better skin, and even reduces risk for many diseases.
These pickled bell peppers are:
gut friendly (hello probiotics)
packed with vitamin C and Vitamin A
made in under 5 minutes
a perfect addition to a sandwich, taco, or salad
dairy free, gluten free, and refined sugar free
Tag me @chef_bai over on instagram to show me your colorful pickled bell pepper jars!
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Makes about one (320z) jar:
The Goods:
3-4 bell peppers, seeded and thinly sliced
4 garlic cloves, peeled and sliced
2 inch chunk of ginger, sliced
1 1/2 tbsp mustard seeds
2 tbsp coconut sugar
1 tbsp salt
3/4 cup apple cider vinegar (with the mother for probiotic effects) + extra if needed
3/4 cup water + extra if needed
The Method:
First, make sure you really sanitize the jar with hot, hot water. Wash the jar and lid in hot, soapy water, then rinse well.
Next, in this order, add your bell pepper slices, garlic slices, ginger slices into the 32oz jar about 3/4 full.
Pour in your mustard seeds, coconut sugar, salt, apple cider vinegar, water, and gently swirl/shake to get everything mixed and incorporated inside the jar. (If your try to do this when the whole jar filled it can get challenging, so that’s why leaving it 1/4 empty at the top helps for this step.)
Top off with the rest of your veggies (bell peppers, garlic ginger). Fill up the rest of the jar up with equal parts water/ACV until it’s completely full.
Cap with a lid and shake for 30 seconds to get everything mixed. Set in the fridge and let it sit for at least 24 hours before first use.
Consume the whole jar within 2-3 weeks on your favorite dishes. (I like to label it with a piece of tape and write the date so I don’t forget how long it’s been.) Enjoy!
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