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Marinated Red Peppers

Marinated Red Peppers

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Julie P.

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 {{adjustedServings}} servings

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Original recipe yields 40 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

DC Girly Girl
22
7/23/2008

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 instead of 6 just because. Once the marinade was done, I threw the sliced peppers into the pot, covered it, and let it cool down. I don't like raw peppers, so that way they got cooked just so that they were soft, but not mushy. There was a lot of extra marinade, but it serves as a good salad dressing.

SWEB
17
8/12/2003

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!

ELLENANNA
12
6/3/2005

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 marinated vegetable recipe you can use with other veggies as well.