Marinated Red Peppers Recipe - Allrecipes.com
Marinated Red Peppers Recipe
  • READY IN 8+ hrs

Marinated Red Peppers

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 quarts Change Servings
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  • PREP

    30 mins
  • COOK

    10 mins
  • READY IN

    8 hrs 40 mins

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 More Reviews

Most Helpful Positive Review
Jul 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.

 
Most Helpful Critical Review
Dec 26, 2006

This made a nice compliment to my 'non-relish' relish tray this Christmas.

 
Aug 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!

 
Jun 03, 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.

 
Sep 02, 2009

Nice. I tossed in more garlic and scaled it back to use just one pepper. I didn't have red peppers but used 1/2 a yellow pepper and a small orange pepper. I added a bit more garlic to the mix. Still turned out lovely. Thanks for the recipe!

 
Mar 02, 2006

Soooooooooo easy - I too omitted the anchovies. Can't wait to use this during the summer when peppers are so plentiful!!!

 

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Nutrition

  • Calories
  • 148 kcal
  • 7%
  • Carbohydrates
  • 11.9 g
  • 4%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 391 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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