Marinated Mini Sweet Peppers
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
10 servings (3 peppers per serving)
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Calories
67 kcal
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Course
Condiments
Marinated Mini Sweet Peppers
Description
This recipe begins with rinsed mini sweet peppers lightly coated in olive oil and grilled at medium-low heat until faint grill marks form, enhancing the natural sweetness and adding a mild smokiness. The marinade is a combination of white vinegar, water, sugar, sea salt, and a generous amount of minced garlic, which dissolves into the liquid, balancing acidity and sweetness.
Fresh parsley and dill are divided to layer fresh herbal fragrance both at the bottom and top of the jar, maximizing flavor infusion. Once packed tightly in a jar with marinade poured over, the peppers marinate overnight in the refrigerator, allowing flavors to meld while the peppers soften slightly but remain crisp.
For storage, placing a small cup inside the jar to keep peppers submerged ensures even marinating. The recipe notes that salt and sugar levels measured by nutrition labels may be overstated due to remaining largely in the marinade liquid.
Ingredients
- 1.5 lb sweet pepper rinsed and dried, mini
- 1/2 Tbsp olive oil to sauté
- 1 cup parsley chopped, divided
- 1 cup dill chopped, divided
- 6 garlic minced or pressed, cloves
- 6 Tbsp sugar
- 2 Tbsp salt sea salt
- 1¼ cup white vinegar
- 1 cup water cold
Instructions
- Preheat grill to medium/low (300˚F). Place mini peppers in a large mixing bowl, drizzle with 1/2 Tbsp olive oil and toss to combine. Place peppers on preheated grill and cook 2 min per side (5-6 min total), or just until light grill marks are appear on peppers. Transfer to a bowl.
- For the marinade, mix together 1 cup water, 1¼ cup vinegar, 6 pressed garlic cloves, 6 Tbsp of sugar, & 2 Tbsp of salt. Stir until sugar dissolves.
- Place ½ of the parsley, ½ of the dill on the bottom of a 1/2 gallon jar. Tightly fill with peppers. Pour marinade over peppers and add remaining herbs. Cover and marinate overnight in the refrigerator before serving.*
Notes
- Use a small cup or weight inside the jar to keep peppers submerged in marinade for even flavoring.
- Note that nutrition labels may overestimate sodium and sugar since most remain in the marinade liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings (3 peppers per serving)
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbs | 12g | |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 1406mg | 59% |
| Potassium | 218mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 3000IU | 60% |
| Vitamin C | 99.4mg | 110% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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