These are a delicious substitute for pickles on a relish tray. They also work well added to a lettuce salad. These can also be packed into sterile containers and sealed for later use.
Ingredients
- 4 cups distilled white vinegar
- 2 cups white sugar
- 2 cups vegetable oil
- 3 cups water
- 2 tablespoons salt
- 6 cloves garlic , crushed
- 1 can anchovy fillets , 2 ounce
- 10 reds bell peppers , seeded and thinly sliced
Instructions
-
1
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.
-
2
Place red bell peppers in a large bowl. Cover with the vinegar mixture. Cover and chill in the refrigerator 8 hours, or overnight, before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Korean Recipes
Salmon Sarciado
Use salmon, tilapia, or cod in this easy Pinoy recipe for sarciado that features a tomato-based sauce with onion and garlic. Serve with rice.
Emily's Chipotle Chili
Chipotle pepper gives Emily's slow cooker chipotle chili recipe a subtle smoky flavor. Add more minced chipotle pepper to taste. Serve it with sour cream, sharp Cheddar cheese, and chopped fresh cilantro.
Instant Pot Pulled Chicken
This barbecue pulled chicken recipe is great, easy, and fast in the Instant Pot — no grilling needed! The grandchildren really enjoy it and ask for it often.