Quick Pickled Yellow Bell Pepper

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Quick Pickled Yellow Bell Pepper

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Prep Time: 5

Total Time35

Servings:

Calories: 12kcal

Ingredients

1/2 cup (120ml) apple cider vinegar
SK60® Approved Sweetener (see Notes)
1/2 teaspoon (1g) ground cumin
1 cup (150g) julienned yellow bell pepper (see Notes)

Instructions

In a glass mason jar, add the apple cider vinegar, sweetener, and cumin. Secure the lid, and shake vigorously to combine well.
Add the bell pepper, secure the lid, and shake to combine. Leave on the counter top or place in the fridge for 30 minutes, shaking and turning upside down periodically for the flavors to mesh.
Consume immediately, or store in the fridge for up to 5 days.

Video

Notes

YIELD: Makes about 1 cup (150g) quick-pickled yellow bell pepper.

SERVING: 1 serving = 1/4 cup (37.5g).

YELLOW BELL PEPPER: You will need a medium yellow bell pepper. Substitute with red or orange bell pepper.

SK60® APPROVED SWEETENER: Review the Sweeteners Brief on the STAPLES & PREP page.

#1: Use 1/4 cup of a sweetener with a 1:1 substitution ratio for cane sugar.

#2: Use a combination of: 1/4 teaspoon pure monk fruit powder (25% mogroside) + 20 drops of alcohol-free liquid stevia.

FOOD COMBINING: This recipe is made with Magic Foods that combine well with any other foods. Choose to pair with either protein (animal or plant) OR starchy vegetables or quinoa (or other grains). Refer to the FOOD COMBINING page and the SK60® Master Food Combining cheat sheet.

Nutrition