Wash hot peppers; drain. Pack peppers into hot, sterilized pint jars, leaving 1/2" headspace. If desired, place 1 head fresh dill or 1 1/2 tsp. dill seed in each jar. In saucepan, combine water, vinegar, salt, sugar, garlic, and dried pepper. bring to boiling. Pour hot pickling liquid over peppers, leaving 1/2 inch headspace. Adjust lids.
These sweet and spicy low carb pickles have less than 1g net carb per serving. 1. Bring the vinegar, sweetener, and spices to a boil. 2. Pour the liquid over the onions and cucumbers in a resealable container. 3. Chill in the refrigerator for 4 days. If you liked this low carb pickle recipe, then you might like my recipe for pickled eggs.
From sandwiches to salsas, these pickled hot peppers are great in so many different dishes! Just because the pepper season has to come to an end doesn’t mean your enjoyment of them has to. Pickle them and jar them to enjoy them all winter long. Most hot peppers work well with this recipe. Try out jalapenos, Hungarian wax, and banana peppers 3.
In a large sauce pan, add all the ingredients except the vegetables and bring to a boil. Divide green beans and peppers evenly among your jars. Pour pickling liquid over the vegetables and let cool.