Trim Healthy Mama S / Keto / Low Carb / Gluten Free / Sugar Free / Vegan
This Marinated mini bell peppers recipe is so easy, there is no seeding or slicing involved. It’s the perfect recipe to make ahead of time. This recipe is best made, at least, 2 days prior to an event but I’ve made it a week before and the peppers were great. It’s the perfect side to make and get out of the way days before a party.
I’m always a little nervous sharing ‘marinated’ recipes with my American friends but the friends that have tried this recipe with absolutely loved it.
With a few simple ingredients, that most likely you already have on hand, you will have a side dish that will last you a couple weeks to enjoy with any meal.
I love serving these marinated mini peppers with burgers, grilled chicken, smoked salmon and they are really good with mashed potatoes – the possibilities are endless and I always make a double batch.
When ready to serve the peppers, use a slotted spoon to remove the peppers from the marinade. They are best enjoyed within the first 2 weeks.
Ingredients for Marinated Peppers
- 2 pounds mini sweet peppers
- 4.5 cups water
- 3 tbsp pyure sweetener
- 2 tbsp salt
- 1 cup white vinegar
- 3/4 cup oil
- 6 garlic cloves, crushed
- 2 tbsp fresh dill, finely chopped
Instructions for Marinated Peppers
1. Rinse the peppers. Use a folk to pierce each pepper twice (front and back). Set aside.
2 . In a large pot combine all ingredients besides mini peppers and dill. Bring to a boil.
3. Add peppers to the pot and boil 5 minutes. Remove the pot from heat and allow to cool. Add dill and gently give it a good stir. Once completely cooled refrigerate until ready to serve.
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Marinated Mini Sweet Peppers
Ingredients
- 2 pounds mini sweet peppers
- 4.5 cups water
- 3 tbsp pyure sweetener
- 2 tbsp salt
- 1 cup white vinegar
- 3/4 cup oil
- 6 garlic cloves, crushed
- 2 tbsp fresh dill, finely chopped
Instructions
- Rinse the peppers. Use a folk to pierce each pepper twice (front and back). Set aside.
- In a large pot combine all ingredients besides mini peppers and dill. Bring to a boil.
- Add peppers to the pot and boil 5 minutes. Remove the pot from heat and allow to cool. Add dill and gently give it a good stir. Once completely cooled refrigerate until ready to serve.
Do you think this marinade would work for other raw veggies?
🙂
Hi Jenny. I haven’t tried but would love to hear back from you if you do.
Love these! They’re perfectly seasoned and a great addition to my charcuterie box lunch!
I’m wondering if the marinade could be reheated and used for a second batch?
Hi Beckie. I am so glad you liked them. I have never tried reheating the marinade but I would love to hear feedback if you do give it a try
These are so delish!!! I was fortunate to be a taster a while back and couldn’t get enough!! Mind you I am not a fan of peppers, but these are so good! Now that I made them myself I did make a couple alterations to fit into my plan. I did replace the pyure with THM supersweet because that’s what I have on hand, I used 1/4 cup of oil (I’m not suppose to use much oil on Optavia) and I added some red pepper flakes that gave it a little bite. The alterations didn’t change it much from the original but the addition of the pepper flakes great!!! Thank you Luda for the recipe!! I have so many jars in my fridge now!!
Hey there friend!!!! I’m so glad you loved them as much as we do. I love your little changes. Next time I’m definitely trying the hit pepper flakes
Oh my goodness!!! These are so good! Definitely making a batch tonight for Easter. Loved being your taster today 😊
I’m so glad that you loved them as much as we do. Glad you were able be my taste tester.