Red bell peppers have a rich color and tangy taste that make them ideal for cooking. In their raw form their crunchy texture makes them enjoyable in salads or with dips.

Marinated Red Peppers

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 for 8 hours or overnight before serving.

Featuring the following Urban Gardener plants:

Capsicum annuum 'Italian Roaster'
Common Name: Pepper

	4 C. distilled white vinegar
	2 C. white sugar
	2 C. vegetable oil
	3 C. water

	2 Tbsp. salt
	6 cloves garlic; crushed
	1 (2 oz.) can anchovy filets
	10 red bell peppers; seeded and thinly sliced

Additional Information

Difficulty Level: 1 · Serves: 40 ·