Marinated Red Peppers

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.

By Julie P.
Advertisement

Ingredients

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

Directions

  • 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.

    Advertisement

  • 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:
147.8 calories; protein 0.6g 1% DV; carbohydrates 11.9g 4% DV; fat 11.1g 17% DV; cholesterol 1mg; sodium 391.4mg 16% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

DC Girly Girl
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
Helpful
(23)

Most helpful critical review

StephanieM
Rating: 3 stars
12/26/2006
This made a nice compliment to my 'non-relish' relish tray this Christmas. Read More
Helpful
(6)
12 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
DC Girly Girl
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
Helpful
(23)
SWEB
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
Helpful
(18)
Ellen Weeks
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
Helpful
(14)
Advertisement
pomplemousse
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
Helpful
(9)
Aspiring Chef Rita
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
Helpful
(8)
StephanieM
Rating: 3 stars
12/26/2006
This made a nice compliment to my 'non-relish' relish tray this Christmas. Read More
Helpful
(6)
Advertisement
francine lemasurier
Rating: 5 stars
08/05/2016
We love this with toasted bagels and cream cheese. Read More
Maryann
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
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 09/30/2020