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
Scale
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.
