Marinated Peppers

Ingredients and Weight:

• 2 pounds multi-colored bell peppers (red, yellow, orange, and/or green), sliced thin
• 1 cup white vinegar
• 1 cup water
• 1/2 cup granulated sugar
• 1 tablespoon salt
• 1 teaspoon black peppercorns
• 1/2 teaspoon dried oregano
• 1 bay leaf

Preparation Time:

15 minutes

Cooking Time:

5 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Fill a large pot with water and salt it generously. Bring to a rolling boil.
2. Add the bell peppers and cook for 1-2 minutes, or until softened but still slightly crisp.
3. Use a slotted spoon to transfer the peppers to a colander to drain.
4. In a medium saucepan, combine vinegar, water, sugar, salt, peppercorns, oregano, and bay leaf. Bring to a boil over medium heat, stirring until sugar dissolves.
5. Reduce heat and simmer for 5 minutes.
6. Pour the hot marinade over the peppers in a glass jar or container. Cover and refrigerate for at least 4 hours, or overnight.

Nutritional Information:

• Calories: 15 per 1/2 cup serving
• Fat: 0 grams
• Carbohydrates: 4 grams
• Sugar: 3 grams
• Protein: 0 grams

Dish Characteristics:

• Tangy and sweet
• Crisp, crunchy peppers
• Vibrant colors
• Perfect for sandwiches, salads, or as a side dish

User Comments:

• "These are the most delicious marinated peppers I've ever had!"
• "I love the mix of colors and flavors."
• "They're so easy to make and perfect for parties."
• "I've been using them to top my salads and they're amazing."
• "The leftovers are still delicious even after a few days."

Special Precautions and Tips:

• Use a variety of bell peppers for a colorful and flavorful dish.
• If you don't have white vinegar, you can use apple cider vinegar instead.
• Be sure to refrigerate the peppers for at least 4 hours before serving to allow the flavors to meld.
• The peppers will keep in the refrigerator for up to 2 weeks.