Marinated Red Peppers

Marinated Red Peppers

6

"These are a delicious substitute for pickles on a relish tray. They also work well added to a lettuce salad. These can also be packed into sterile containers and sealed for later use."

Ingredients

8 h 40 m servings 148 cals
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Original recipe yields 40 servings

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Nutrition

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. In a large saucepan, mix distilled white vinegar, white sugar, vegetable oil and water. Bring to a boil. Remove from heat and stir in salt, garlic and anchovy filets.
  2. Place red bell peppers in a large bowl. Cover with the vinegar mixture. Cover and chill in the refrigerator 8 hours, or overnight, before serving.
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Reviews

6
  1. 10 Ratings

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Not bad! GREAT way to use up extra peppers from the garden. I used 1 cup sugar and 1 cup splenda and about 3/4 cup vegetable oil and 1 1/4 cup olive oil. Threw in about 10 cloves of garlic in...

I reduced this recipe down to using only 2 red peppers. It came out beautifully! I love the taste of these peppers, and will be sure to make them again very soon!

This is a great recipe I return to time after time. I omit the anchovies (a personal preference) and reduce the amount of oil and sugar slightly (for dietary reasons) but this is a good standard...