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My review
Marinated Red Peppers
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."
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Ingredients
8 h 40 m servings 148 calsOriginal recipe yields 40 servings (2 quarts)
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 148 calories; 11.1 g fat; 11.9 g carbohydrates; 0.6 g protein; < 1 mg cholesterol; 391 mg sodium. Full nutrition
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Reviews
Read all reviews 812 Ratings
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Most helpful positive review
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 in...
Most helpful critical review
12/26/2006
This made a nice compliment to my 'non-relish' relish tray this Christmas.
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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 in...
1/24/2002
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!
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...
8/29/2009
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...
3/2/2006
Soooooooooo easy - I too omitted the anchovies. Can't wait to use this during the summer when peppers are so plentiful!!!
12/26/2006
This made a nice compliment to my 'non-relish' relish tray this Christmas.