Rating: 4.5 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
8 hrs
total:
8 hrs 40 mins
Servings:
40
Yield:
2 quarts
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

148 calories; protein 0.6g; carbohydrates 11.9g; fat 11.1g; cholesterol 1mg; sodium 391.4mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 4 stars
07/23/2008
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. Read More
(23)

Most helpful critical review

Rating: 3 stars
12/26/2006
This made a nice compliment to my 'non-relish' relish tray this Christmas. Read More
(6)
12 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/23/2008
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. Read More
(23)
Rating: 5 stars
08/12/2003
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! Read More
(18)
Rating: 5 stars
06/03/2005
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. Read More
(14)
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Rating: 5 stars
09/02/2009
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! Read More
(9)
Rating: 5 stars
03/02/2006
Soooooooooo easy - I too omitted the anchovies. Can't wait to use this during the summer when peppers are so plentiful!!! Read More
(8)
Rating: 3 stars
12/26/2006
This made a nice compliment to my 'non-relish' relish tray this Christmas. Read More
(6)
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Rating: 5 stars
08/05/2016
We love this with toasted bagels and cream cheese. Read More
Rating: 5 stars
06/09/2016
Made this today because I had a lot of red peppers. It turned out great and the whole family loves it. To my amazement they ate almost the whole jar. Read More