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marinated bell peppers in a jar, another one in the background
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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!
Course Appetizer
Cuisine American, Russian
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 10 servings
Calories 135kcal
Author Natalya Drozhzhin

Ingredients

  • 15 medium red bell peppers
  • 2 large onions
  • 15 oz tomato puree (or tomato sauce)
  • 3/4 cup sugar
  • 1/2 cup vinegar
  • 2 tbsp salt
  • 2 cups vegetable oil
  • 20 whole black peppercorns
  • 10 bay leaves
  • 6 garlic cloves thinly sliced

Instructions

Marinating

  • Slice the bell peppers into long strips and cut onions into half rings.
    Cut up onions and red bell peppers in a bowl
  • Combine all the ingredients together in a large pot. The peppers will not be covered by liquid at first, but they will eventually shrink and result in the perfect amount of marinade.
    Marinated bell peppers in the pot
  • Bring it to boil and cook for about 10 minutes, until the peppers turn soft. Store in the refrigerator or can the peppers (instructions below).
    marinated bell peppers in a jar, another one in the background

Canning

  • 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 they are completely dry. With the help of a canning funnel, place peppers into jars, while they are still hot.
  • Close the lids very tightly. Flip the jars upside down and keep them standing upside down for several hours to seal the lid. Store in a cool place for up to a year.

Nutrition

Calories: 135kcal | Carbohydrates: 32g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.03g | Sodium: 1416mg | Potassium: 607mg | Fiber: 5g | Sugar: 25g | Vitamin A: 5814IU | Vitamin C: 235mg | Calcium: 32mg | Iron: 2mg