My garden is starting to explode with a truck load of cherry tomatoes, HUGE zucchinis and tonnes of various peppers. I went out yesterday and picked an entire bowl of hot and sweet peppers which was wonderful but I said to myself, “Self, there are only so many peppers, especially hot ones, that a girl can eat.” So voila, from that little conversation, I had with myself, pickled peppers were born. (well made but born sounds more dramatic).
The primary advantage of pickling is food preservation is pickling prevents spoilage and greatly extends shelf life. I remember as a kid my mother used to pickle a lot and I never really appreciated the work that went into doing it. The beauty of this recipe is that it is a simple and quick way to pickle those little green fellas before they go off. It took me less than 30 minutes from picking the peppers to this lovely little jar of hot and sweet goodness.I have been watching my cucumbers carefully and you know that there will be pickles in my future too!
Fermented foods have good bacteria that can control harmful intestinal microbes. When foods are fermented, lactic acid is created. This acid helps to lower fat in the bloodstream, improve circulation, and lower high blood pressure. It also helps to support a healthy digestive system, reintroduces good bacteria into the intestines, such as Lactobacillus acidophilus, and is beneficial for diabetics. In fact, one study even found that eating fermented products regularly contributed to lower rates of skin problems, asthma, and auto-immune disorders.
Remember – these aren’t canned, so after a couple days, they must be refrigerated.
For about 1/4 cup serving there are 6.5g net carbs and 1 Weight Watchers points per serving.
