Ingredients
6 large red, green or yellow bell peppers
3 large cloves of garlic, thinly sliced
1 cup each: salad oil, white wine vinegar, and water
2 teaspoons sugar
4 teaspoons seasoned salt or non-salt seasoning
1/2 teaspoon pepper
2 medium sized onions, thinly sliced and separated into rings
Directions
Cut peppers in half and remove stems, seeds, and membranes. Then cut each pepper half in 3/4 inch wide strips. In a 5-6 quart pan, combine garlic, oil, vinegar, water, sugar, salt, and pepper. Bring to a boil while gently stirring for 3 minutes. Remove from heat, stir in the onions, and spoon into a 4 quart glass or rigid plastic container with tight-fitting lid. Let cool, then tighten lid and refrigerate at least 1 week before sampling; stir occasionally. Makes 10 cups
Tips and Tricks
- For a splash of color and flavor, serve these pepper strips on meat or cheese sandwiches, add to green or pasta salads, or dice and mix into scrambled eggs, cooked vegetables or rice.
- Covered tightly and refrigerated these marinated peppers will keep 3-4 months.
- Fire roast the peppers to add a twist to the flavor.
