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Mom’s Marinated Bell Peppers
These peppers are THE BEST peppers i have ever eaten and highly doubt any other pepper recipe can compete. (Trust me, i love peppers and have tried so many) My mom canned these by the buckets for the winter in jars when she was still living because everyone loved them so much, they never disappoint and they are great to have on hand for whenever you need a salad asap.
After i got married i had no need to can these in large portions since it was just my husband and i, so i began to occasionally make them for whenever i needed them. I brought these peppers to different parties, potlucks and other gatherings. They were always crowd pleasing leaving me with an empty dish to take back home every time and so many requests to share the recipe.
Now, because this recipe is technically for canning, the recipe is quite a portion even after they cook down, if you don’t need that much, just divide the ingredients by half. Keep in mind though they can refrigerate for a while.
Ingredients:
6lbs bell pepper
1 cup white sugar
1 cup vinegar
1 cup water
3/4cup oil (any will work however grapeseed or olive oil is recommended)
2 Tbsp pickling salt ( kosher or other salt will work if not canning into jars)
Instructions:
1. Clean and cut the peppers vertically into 6-8 pieces and transfer into a big pot or mixing bowl.
2. Add 2Tbsp of salt, 1 cup of sugar, 3/4cup of oil, 1 cup of vinegar and 1 cup of water to the peppers and mix. Let the peppers stand at room temperature for about 2 hours mixing periodically until the peppers release it’s juices.
3. After 2 hours, cook the peppers stove top on med heat for about 10-15 min or until the color fades.
NOTES: If you are not canning into jars, you don’t have to cook until the color fades. You can decrease cook time to under 10 minutes for more crunchy peppers if desired.
Not canning:
4. After you cooked the peppers stove top, turn off the heat and let them cool completely then refrigerate in a covered bowl or jar and serve as needed.
Canning:
4. After the peppers have changed in color, take off the heat and place into clean sterilized jars. Pack tightly and add some of the released juices to the jar to the top.
5. Tightly close the lid and flip the jars upside down on a towel. (This helps produce a seal when the heat of the product coming in contact with the lid causes the sealing compound to soften and then seal as the jars cool)
Enjoy!
Mom's Marinated Bell Peppers
Ingredients
- 6.5 lbs bell peppers (Any color)
- 1 cup white sugar
- 1 cup vinegar
- 1 cup water
- 3/4 cup oil (Grapeseed recommended)
- 2 Tbsp pickling salt (other is ok if not canning)
Instructions
-
Instructions:
1. Clean and cut the peppers vertically into 6-8 pieces and transfer into a big pot or mixing bowl.
2. Add 2Tbsp of salt, 1 cup of sugar, 3/4cup of oil, 1 cup of vinegar and 1 cup of water to the peppers and mix. Let the peppers stand at room temperature for about 2 hours mixing periodically until the peppers release it's juices.
3. After 2 hours, cook the peppers stove top on med heat for about 10-15 min or until the color fades.
Not canning:
4. After you cooked the peppers stove top, turn off the heat and let them cool completely then refrigerate in a covered bowl or jar and serve as needed.
Canning:
4. After the peppers have changed in color, take off the heat and place into clean sterilized jars. Pack tightly and add some of the released juices to the jar to the top.
5. Tightly close the lid and flip the jars upside down on a towel. (This helps produce a seal when the heat of the product coming in contact with the lid causes the sealing compound to soften and then seal as the jars cool)
Enjoy!
Second time making these bell peppers. Really liked it the first time, and they went super quick, so tripled it this time 😊 easy and delicious recipe 😋
Very good bell peppers!!!