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These are a delicious substitute for pickles on a relish tray. They also work well added to a lettuce salad. These can also be packed into sterile containers and sealed for later use.
Ingredients
- 4 cups distilled white vinegar
- 2 cups white sugar
- 2 cups vegetable oil
- 3 cups water
- 2 tablespoons salt
- 6 cloves garlic, crushed
- 1 (2 ounce) can anchovy fillets
- 10 red bell peppers, seeded and thinly sliced
Directions
Step 1
In a large saucepan, mix distilled white vinegar, white sugar, vegetable oil and water. Bring to a boil. Remove from heat and stir in salt, garlic and anchovy filets.
Step 2
Place red bell peppers in a large bowl. Cover with the vinegar mixture. Cover and chill in the refrigerator 8 hours, or overnight, before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 40 | |
| Calories 148 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat2g | 9% |
| Cholesterol1mg | 0% |
| Sodium391mg | 17% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber1g | 2% |
| Total Sugars11g | |
| Protein1g | |
| Vitamin C38mg | 191% |
| Calcium6mg | 0% |
| Iron0mg | 1% |
| Potassium71mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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