Marinated Red Bell Peppers
Marinated red bell peppers are insanely delicious and easy to make. Leave them overnight and wake up to the most flavorful bell peppers out there!
Servings 10 servings
- 15 medium red bell pepper
- 2 large onions
- 15 oz tomato pure (or tomato sauce)
- 3/4 cup sugar
- 1/2 cup vinegar
- 2 tbsp salt
- 2 cup vegetable oil
- 20 pieces of whole back peppers
- 10 bay leaves
- 6 garlic cloves thinly sliced
Slice bell peppers into long strips and cut onions into half rings.
Combine ingredients together into a large pot. The peppers will not be covered by liquid at first, but they will eventually shrink and cause a perfect amount of marinade.
Bring it to boil and cook for about 10 minutes, until the peppers turn soft. Store in a refrigerator or can it, by follow the instructions below.
Sterilize the jars and preheat the oven to 215 °F. Wash the jars and lids and place them in the oven for about 15 minutes or until completely dry. With the help of a canning funnel, place peppers into jars, while they are still hot.
Close all lids very tightly. Flip them upside down and keep it for several hours; this process helps seal the lid. Store in a cool place. They can be stored up to a year.
Calories: 181kcal | Carbohydrates: 32g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Sodium: 1416mg | Potassium: 603mg | Fiber: 5g | Sugar: 25g | Vitamin A: 5812IU | Vitamin C: 235mg | Calcium: 28mg | Iron: 2mg