Quick And Tangy Marinated Sweet Peppers Recipes

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PICKLED SWEET PEPPERS



Pickled Sweet Peppers image

I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. -Edna Clemens, West Branch, Michigan

Provided by Taste of Home

Time 50m

Yield 5 pints.

Number Of Ingredients 9

5 large sweet red peppers
8 banana peppers (about 1 pound)
1 medium onion, thinly sliced
8 garlic cloves, peeled
4 teaspoons canola oil
2-1/2 cups water
2-1/2 cups white vinegar
1-1/4 cups sugar
2 teaspoons canning salt

Steps:

  • Cut red and banana peppers into strips, discarding seeds. Pack peppers into 5 hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars., In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

MARINATED PEPPERS



Marinated Peppers image

Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.

Provided by Angela

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h15m

Yield 3

Number Of Ingredients 9

1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 ½ cloves garlic, sliced
1 tablespoon balsamic vinegar
¼ cup extra virgin olive oil
½ teaspoon chopped fresh basil
½ teaspoon chopped fresh parsley
salt and pepper to taste

Steps:

  • Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
  • Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
  • Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.

Nutrition Facts : Calories 204.5 calories, Carbohydrate 8 g, Fat 19 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 5.2 mg, Sugar 4.3 g

ROASTED MARINATED SWEET PEPPERS



Roasted Marinated Sweet Peppers image

Although it's very tempting to buy a pre-jarred marinated pepper, there's nothing that tastes as good as one that you char in your own fireplace, and marinade with carefully-chosen olive oil. Prepared with care, this dish will never disappoint.

Provided by Nancy Silverton

Categories     condiment

Time 1h10m

Yield 8 servings

Number Of Ingredients 8

8 bell peppers, preferably red, orange, or yellow; do not use green
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
4 Salt-packed anchovy filets, rinsed and backbones removed
3 tablespoons salt-packed capers, soaked for 15 minutes, rinsed, drained and finely chopped
1 1/2 teaspoons kosher salt
6 Garlic cloves, large, thinly sliced
25 leaves basil

Steps:

  • Prepare a hot fire in a gas or charcoal grill or preheat a grill pan or heavy-bottomed skillet over high heat. Place the peppers on the grill or in the grill pan or skillet, and cook them, turning frequently, until they are charred on all sides and the flesh is tender, 15 to 20 minutes. (Alternatively, you can cook the peppers over the direct flame of a gas stove.)
  • Place the peppers in a plastic bag or a large bowl. Close the bag or seal the bowl tightly with plastic wrap and set the peppers aside to steam until they are cool enough to handle. Rub off the charred skin, but do not rinse them with water. De-stem and open up the peppers and slide off the core and seeds.
  • Rip the peppers into big strips and layer them in a 1-quart (1L) canning jar. Scatter the garlic slices and basil leaves between each layer and pour some marinade made with the olive oil, vinegar, anchovies, capers and salt on each layer.
  • Set the peppers aside to marinate for at least 20 minutes, or until you are ready to serve them. Store with the jar lid on, refrigerated for up to several days. Bring the peppers to room temperature before serving.

SWEET AND TANGY MARINADE



Sweet and Tangy Marinade image

This marinade makes enough for up to 6 lbs of ribs, or a whole small chicken. There is no oil in it to add to the fat from the meat. You could also marinate fish or vegetables in it, the acid would probably 'cook' the fish a little. (Be sure to follow safe handling rules and never consume raw marinade that has had uncooked meat or fish in it.) I used this to flavour some pork ribs that I then braised in the oven in a cast iron Dutch oven, sprinkled with a little more 'Brownulated' sugar to make a crunchy crust.

Provided by KookieMomster

Categories     Chicken

Time 5m

Yield 1 Bag

Number Of Ingredients 8

1 cup soy sauce
1 cup apple cider vinegar
1 cup lemon juice
1 very ripe orange
1 tablespoon lemon pepper
1 tablespoon minced garlic, less if you don't like garlic
1 tablespoon brownulated sugar or 1 tablespoon light brown sugar
crushed red pepper flakes (not more than 1 tablespoon)

Steps:

  • In a large mixing bowl, crush the orange and put all of the pulp with the juice.
  • Mix all of the other ingredients with the orange; blend well.
  • Place meat or items to be marinated into a 1 gallon freezer bag.
  • Pour marinade over the top, squeeze out the air.
  • Marinate for at least 2 hours in the refrigerator.

Nutrition Facts : Calories 410.1, Fat 0.5, SaturatedFat 0.1, Sodium 16108.9, Carbohydrate 70.9, Fiber 6.6, Sugar 37.3, Protein 33

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