Marinated Red Peppers6 Reviews
- Prep: 30 min
- Cook: 10 min
- Ready In: 8 hr 40 min
“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.” - by Julie P.
Original recipe yields 2 quarts
- 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.
- 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.
Amount Per Serving (40 total)
- 148 cal
- 11.1 g
- 11.9 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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 ..." See moreof 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."
"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!..." See more"
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