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These Marinated Mini Bell Peppers might have been a side that you’ve had at a Russian or Ukrainian gathering! Mini bell peppers are marinated in a homemade syrup then chilled. 

My mother in law gave me this recipe and I really like how mild and yet enjoyable they are. You will not taste the vinegar or other ingredients as all the ingredients meld in so well together creating a delicious marinate. Serve chilled and don’t forget to comment or rate below, ENJOY!

maribated-bellpeppers-side-ukrainian-russian-alyonascooking-mini-bellpeppers-sweet-tangy-mild-

Ingredients for Marinated Mini Bell Peppers:

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Instructions how to make Marinated Mini Bell Peppers:

  1. Wash, and pat down dry the mini bell peppers.
  2. Heat oil over high heat until very hot in a shallow non-stick pan (about 5 min). Add the peppers to the hot oil and quickly toss to coat for about a minute; remove immediately.
  3. frying and wiping peppersDrain peppers from oil in a colander. Do NOT wash, we need that oil for our marinate. We just want to get rid of any excess oil.
  4. Combine the water, sugar and salt in a medium sized saucepan. Bring to a boil. Once boiled add vinegar and turn stove off.
  5. syrupPlace peppers in a bowl or glass jar and pour hot liquid (syrup) over the peppers. Allow to sit overnight and then refrigerate. Serve cold. Note: If you store the peppers in a jar the syrup will cover the peppers better that way, otherwise the peppers float to the top. Where as in a jar there covered in syrup.

last step

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Marinated Mini Bell Peppers

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Author: Alyona's Cooking
These Marinated Mini Bell Peppers might have been a side that you've had at a Russian or Ukrainian gathering! Mini bell peppers are marinated in a homemade syrup then chilled. 

Ingredients

  • 1 lb mini bellpeppers
  • 1 liter water
  • 2 1/2 tbsp sugar
  • 2 tbsp salt
  • 5 tbsp vinegar
  • 1/2 cup oil

Instructions

  • Wash, and pat down dry the mini bell peppers.
  • Heat oil over high heat until very hot in a shallow non-stick pan (about 5 min). Add the peppers to the hot oil and quickly toss to coat for about a minute; remove immediately.
  • Drain peppers from oil in a colander. Do NOT wash, we need that oil for our marinate. We just want to get rid of any excess oil.
  • Combine the water, sugar and salt in a medium sized saucepan. Bring to a boil. Once boiled add vinegar and turn stove off.
  • Place peppers in a bowl or glass jar and pour hot liquid (syrup) over the peppers. Allow to sit overnight and then refrigerate. Serve cold.

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Leave a comment

2 comments

    • Judy

    Hello,
    Should THE Peppers get soft after tossing in the pan.?
    Thank you
    Judy

      • Alyona’s Cooking

      Hi,
      The peppers should not be hard after marinating properly.

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