Marinated Sweet Peppers
Bell peppers provide vitamin C and keep the preserve tasting fresh even after marinating. Vinegar and garlic create a vivid tangy-savory profile, while allulose softens the brine without regular sugar. It is a practical keto preserve for meat platters and chilled appetizers.
Remove the seeds from the bell peppers (1200 g) and cut them into wide strips. Slice the garlic (9 g) or lightly crush it so it can flavor the marinade better.
Pack the bell peppers (1200 g) and garlic (9 g) into a clean jar or container. In a small saucepan combine the water (600 g), 6% vinegar (250 g), allulose (24 g), salt (24 g), and black peppercorns (2 g), bring the marinade to a boil, and simmer it for 1-2 minutes.
Pour the hot marinade over the peppers and let everything cool completely. Then refrigerate for at least 12 hours so the flavor becomes more integrated and the peppers absorb the brine well.
Serve the marinated sweet peppers cold. They pair especially well with meat, pâtés, and richer savory appetizers.
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