Description
Delightfully tangy and flavorful, these Marinated Mini Sweet Peppers are grilled to perfection, then soaked overnight in a zesty vinegar and herb marinade. Perfect as a refreshing snack, appetizer, or addition to your favorite dishes, this recipe combines the natural sweetness of mini peppers with vibrant garlic, dill, and parsley for a tasty treat.
Ingredients
Scale
Peppers and Herbs
- 1.5 lb mini sweet peppers (rinsed and dried)
- 1 cup parsley (chopped, divided)
- 1 cup dill (chopped, divided)
- 6 garlic cloves (minced or pressed)
Marinade
- 1/2 Tbsp olive oil (for sautéing)
- 6 Tbsp sugar
- 2 Tbsp sea salt
- 1¼ cup white vinegar
- 1 cup cold water
Instructions
- Prepare and Grill Peppers: Preheat your grill to medium/low heat (about 300ËšF). Place the rinsed and dried mini sweet peppers in a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and toss to evenly coat. Arrange the peppers on the grill and cook for about 2 minutes per side, totaling 5-6 minutes, until light grill marks appear. Remove from the grill and transfer peppers to a bowl to cool slightly.
- Make the Marinade: In a separate container, combine 1 cup cold water, 1¼ cups white vinegar, 6 minced or pressed garlic cloves, 6 tablespoons sugar, and 2 tablespoons sea salt. Stir the mixture until the sugar and salt fully dissolve, forming the flavorful marinade base.
- Layer and Marinate: In a clean 1/2-gallon jar, place half of the chopped parsley and half of the dill at the bottom. Tightly fill the jar with the grilled peppers, then pour the marinade over the peppers, ensuring they are fully submerged. Add the remaining parsley and dill on top. Cover the jar and refrigerate overnight to allow the flavors to meld and deepen before serving.
Notes
- For best flavor, allow the peppers to marinate for at least 12 hours in the refrigerator.
- Use a glass or food-safe plastic jar for marinating to avoid any reaction with vinegar.
- If you prefer less sweetness, adjust the sugar amount to taste.
- Serve these marinated peppers as a side dish, part of an antipasto platter, or topping for sandwiches and salads.
- Store leftover marinated peppers in the fridge for up to 2 weeks.
