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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Marinated Bell Peppers Julienne Recipe

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This recipe for Marinated Bell Peppers Julienne is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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