If you have never tried Marinated Canned Red Bell Peppers in Tomato Juice Recipe, get ready for a delightful burst of flavor that’s easy to prepare and utterly versatile. This recipe takes humble canned red bell peppers and elevates them by soaking them in a rich tomato juice marinade with just the right balance of tang and sweetness. The vibrant red color and tender texture combined with the savory marinade make it a perfect accompaniment to many dishes or even a star ingredient on its own. Once you make these, they quickly become a go-to pantry treasure that brightens up your meals with minimal effort.
Ingredients You’ll Need
The beauty of the Marinated Canned Red Bell Peppers in Tomato Juice Recipe lies in how straightforward yet impactful the ingredients are. Each component adds layers—color, tang, sweetness, and richness—that transform simple bell peppers into something truly special.
- 5-6 lbs Red Bell Peppers (seeded and sliced): The star of the recipe, these bring a naturally sweet and slightly smoky flavor that soaks up the marinade beautifully.
- 6 1/2 cups (1 1/2 liters) tomato juice: Homemade or store-bought, tomato juice creates the flavorful, juicy base that infuses the peppers with lovely acidity.
- 1/2 cup extra light olive oil: Adds a smooth, silky texture that helps preserve the peppers and enrich the marinade.
- 3/4 cup granulated sugar: Balances the acidity of the tomato juice and vinegar, creating that irresistible sweet-tart flavor.
- 3 Tbsp sea salt (iodine free): Enhances all the flavors while helping to draw out moisture from the peppers.
- 1/2 cup white vinegar: This is the punchy acid that brightens and preserves the peppers perfectly.
How to Make Marinated Canned Red Bell Peppers in Tomato Juice Recipe
Step 1: Prepare the Peppers
Start by washing your red bell peppers thoroughly. Then remove the stems, seeds, and membranes before slicing them into even strips. This preparation ensures each piece absorbs the marinade evenly, resulting in consistent flavor and great texture in the final dish.
Step 2: Combine the Marinade Ingredients
In a large pot, combine the tomato juice, extra light olive oil, granulated sugar, sea salt, and white vinegar. Stir gently over medium heat just until the sugar and salt dissolve completely. This mixture is the flavor powerhouse that will transform your peppers.
Step 3: Marinate the Peppers
Add the sliced peppers into the warm marinade. Let everything simmer gently for about 40 minutes. During this time, the peppers soften tenderly and soak up the vivid flavors of the tomato-based marinade. Stir occasionally to make sure every slice gets coated perfectly.
Step 4: Can or Store
Once cooked, you can pack the warm marinated peppers and the tomato juice marinade into sterilized jars. If you want to preserve them long term, process the jars using a water bath canner. Otherwise, allow them to cool and store them in the fridge for immediate enjoyment in the days ahead.
How to Serve Marinated Canned Red Bell Peppers in Tomato Juice Recipe
Garnishes
A sprinkle of fresh herbs like parsley, basil, or oregano adds a wonderful fresh contrast to the rich, sweet-tart peppers. A drizzle of good-quality olive oil just before serving can also enhance their silky charm.
Side Dishes
These marinated peppers shine alongside rustic bread, creamy cheeses, or as a topping for grilled meats. Try them on a charcuterie board for a pop of color and vibrant flavor, or mix them into salads for an unexpected twist.
Creative Ways to Present
Serve them chilled over toasted crostini with a smear of goat cheese for a simple appetizer. They also make a fantastic addition stirred into pasta or added to roasted vegetable platters. Their versatility means you can get creative and play with textures and pairings to suit your meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover marinated canned red bell peppers in an airtight container in the refrigerator. They keep well for up to two weeks, and their flavors actually deepen over time, making them even more delicious on day three or four.
Freezing
If you want to enjoy this recipe long after summer, freezing is a great option. Pack peeled and marinated peppers into freezer-safe containers or bags. Thaw in the refrigerator and note their texture is best used warmed or blended into sauces after freezing.
Reheating
Gently reheat marinated peppers on the stovetop over low heat or microwave them briefly. If serving cold as a salad or appetizer, no reheating is needed—just bring them to room temperature for the best flavor.
FAQs
Can I use fresh peppers instead of canned?
Absolutely! While this recipe works beautifully with canned peppers that already have some softness, fresh red bell peppers sliced and marinated will taste fantastic too. Just allow extra marinating time for the fresh ones to soak up all those delicious flavors.
How long can I store homemade canned peppers?
If properly canned in sterilized jars and processed in a water bath, these marinated red bell peppers can last for up to one year stored in a cool, dark place. Always check for signs of spoilage before consuming.
Is the sugar necessary in the recipe?
Yes, the sugar balances the acidity of tomato juice and vinegar, creating that classic sweet-tart flavor profile that makes this recipe so irresistible. You can adjust slightly to taste but skipping it entirely may throw off the balance.
Can I substitute vinegar with lemon juice?
While lemon juice could work in a pinch, white vinegar provides a consistent acidity and flavor that is important for both taste and preservation. Lemon juice might alter the final flavor, making it less stable for canning.
What dishes pair best with these marinated peppers?
They are wonderful with grilled or roasted meats, sprinkled over cheeses, stirred into pasta or grain salads, or simply served on toasted bread as a flavorful snack. Their bright, versatile taste complements many different cuisines with ease.
Final Thoughts
There is something genuinely magic about the Marinated Canned Red Bell Peppers in Tomato Juice Recipe that turns a straightforward pantry staple into a vibrant, flavor-packed experience. Once you try it yourself, you’ll wonder how you ever lived without these sweet, tangy slices ready to elevate sandwiches, salads, and so much more. I can’t wait for you to enjoy making this recipe—it truly feels like a little celebration of fresh, sunshine-red peppers no matter the season.
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Marinated Canned Red Bell Peppers in Tomato Juice Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Approximately 4-5 pint jars
- Category: Preserves
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Halal
Description
This Marinated Canned Bell Peppers recipe features tender, sweet red bell peppers preserved in a tangy and flavorful tomato-based marinade. Perfect for enjoying the vibrant taste of summer peppers year-round, this recipe uses simple ingredients combined and cooked slowly to infuse the peppers with a balance of sweetness, acidity, and savory notes.
Ingredients
Peppers
- 5–6 lbs red bell peppers, seeded and sliced
Marinade
- 6 1/2 cups (1 1/2 liters) tomato juice (homemade or store-bought)
- 1/2 cup extra light olive oil
- 3/4 cup granulated sugar
- 3 Tbsp sea salt (iodine-free salt preferred)
- 1/2 cup white vinegar
Instructions
- Prepare the Bell Peppers: Wash the red bell peppers thoroughly, then remove the seeds and slice them evenly to ensure consistent cooking and marinating.
- Make the Marinade: In a large pot, combine the tomato juice, extra light olive oil, granulated sugar, sea salt, and white vinegar. Stir the mixture well and bring it to a gentle simmer over medium heat to dissolve the sugar and salt completely.
- Cook and Marinate the Peppers: Add the sliced bell peppers to the simmering marinade, and cook for approximately 40 minutes, stirring occasionally to ensure the peppers absorb the flavors and become tender but not mushy. Once cooked, allow the mixture to cool slightly before transferring to sterilized jars for storage.
Notes
- Use red bell peppers for their natural sweetness and vibrant color.
- Extra light olive oil is preferred to keep the marinade light and prevent overpowering the pepper flavors.
- Ensure jars are sterilized properly before canning to avoid contamination.
- Adjust sugar and vinegar levels according to taste preferences for sweetness or tanginess.
