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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 2 |
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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:
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.
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.
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