"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Marinated Bell Peppers Julienne Recipe

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This recipe for Marinated Bell Peppers Julienne, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Manwiller
Added: Wednesday, March 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 large bell peppers, red and green for nice color
3 large cloves garlic, thinly sliced
1 cup oil
1 cup vinegar
1 cup water
2 tsp sugar
4 tsp seasoned salt
1/2 tsp pepper
2 medium onions, thinly sliced and separated

Directions:
Directions:
Julienne each pepper in 1/2" to 3/4" strips. In a 5 quart pot, combine garlic, oil, vinegar, water, sugar, salt and pepper. Bring to a boil; add pepper strips. Boil gently 3 minutes, stirring with a wooden spoon. Add onions and stir. Spoon into 4 quart glass container. Allow to cool at room temperature. Cover tightly. Refrigerate 1 week before serving, for flavors to blend. Will keep for 3-4 months if refrigerated in tightly closed container.
Microwave conversion instructions: Combine garlic, oil, vinegar, water, sugar and salt and pepper in a large casserole. Cook on high until boiling, about 7-9 minutes. Add julienned peppers. Cook on high 3 minutes. Stir in onions, and follow above directions to complete.

Personal Notes:
Personal Notes:
Recipe from Jean Speck, Conn.

 

 

 

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