Marinated Red Peppers
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"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."
Original recipe yield: 2 quarts.
- Prep Time:
- 30 Minutes
- Cook Time:
- 10 Minutes
- Ready In:
- 8 Hours 40 Minutes
- Servings:
- 40
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INGREDIENTS:
- 4 cups distilled white vinegar
- 2 cups white sugar
- 2 cups vegetable oil
- 3 cups water
- 2 tablespoons salt
- 6 cloves garlic, crushed
- 1 (2 ounce) can anchovy fillets
- 10 red bell peppers, seeded and thinly sliced
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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.
- 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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