Marinated Mini Bell Peppers

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These light and refreshing mini bell peppers make a wonderful side. Marinated in a sweet and tangy homemade syrup that is not overpowering by any means. They are then chilled and can be served with pretty much anything. This recipe is very versatile as you can certainly add fresh herbs and garlic. However the recipe as is, tastes amazing as all the flavors balance out nicely with no harsh or overpowering ingredients, which makes these mild and enjoyable. 

My mother in law gave me this recipe and I really like how mild and yet enjoyable they are. You will not taste the vinegar or other ingredients as all the ingredients meld in so well together creating a delicious marinate. Serve chilled and don’t forget to comment or rate below, ENJOY!

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maribated-bellpeppers-side-ukrainian-russian-alyonascooking-mini-bellpeppers-sweet-tangy-mild-

Ingredients:

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  1. Wash, and pat down dry the mini bell peppers.
  2. Heat oil over high heat until very hot in a shallow non-stick pan (about 5 min). Add the peppers to the hot oil and quickly toss to coat for about a minute; remove immediately.
  3. frying and wiping peppersDrain peppers from oil in a colander. Do NOT wash, we need that oil for our marinate. We just want to get rid of any excess oil.
  4. Combine the water, sugar and salt in a medium sized saucepan. Bring to a boil. Once boiled add vinegar and turn stove off.
  5. syrupPlace peppers in a bowl or glass jar and pour hot liquid (syrup) over the peppers. Allow to sit overnight and then refrigerate. Serve cold. Note: If you store the peppers in a jar the syrup will cover the peppers better that way, otherwise the peppers float to the top. Where as in a jar there covered in syrup.

last step

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maribated-bellpeppers-side-ukrainian-russian-alyonascooking-mini-bellpeppers-sweet-tangy-mild-


Marinated Mini Bell Peppers
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Serves: l liter
Ingredients
  • 1 lb mini bellpeppers
  • 1 liter water
  • 2½ tbsp sugar
  • 2 tbsp salt
  • 5 tbsp vinegar
  • ½ cup oil
Instructions
  1. Wash, and pat down dry the mini bell peppers.
  2. Heat oil over high heat until very hot in a shallow non-stick pan (about 5 min). Add the peppers to the hot oil and quickly toss to coat for about a minute; remove immediately.
  3. Drain peppers from oil in a colander. Do NOT wash, we need that oil for our marinate. We just want to get rid of any excess oil.
  4. Combine the water, sugar and salt in a medium sized saucepan. Bring to a boil. Once boiled add vinegar and turn stove off.
  5. Place peppers in a bowl or glass jar and pour hot liquid (syrup) over the peppers. Allow to sit overnight and then refrigerate. Serve cold.

 

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