Marinated Bell Peppers Recipe

Learn how to make marinated red bell peppers. They’re great side dish along mashed potatoes and good to nibble on straight too.

Marinated bell peppers have always been a favorite of mine, especially with mashed potatoes; classic. This is another canning recipe so you can make these now and enjoy them all winter long or at least for a couple of months if you are really obsessed with them.

This is my brother in law’s Mom’s recipe. I tried it a year ago at a party, jotted down the recipe, and then misplaced it. I’m still working on getting organized (if my husband reads this, he’ll probably roll his eyes. You see, he’s very organized and I’m, well, I’m working on it).

P.S. Wait at least 1 week before opening a can and eating it to give the flavors a chance to meld and infuse into the bell peppers. When properly canned, these peppers will keep up to a year at room temp. 

Ingredients for Marinated Bell Peppers:

5-6 lbs Red Bell Peppers, seeded and sliced
6 1/2 cups (1 1/2 liters) tomato juice (I used my mom’s homemade juice)
1/2 cup extra light olive oil
3/4 cup granulated sugar
3 Tbsp sea salt (use iodine free salt)
1/2 cup white vinegar

Learn how to make marinated red bell peppers. They’re great side dish along mashed potatoes and good to nibble on straight too.

Cleaning/Sterilizing Your Jars:

Preheat oven to 215˚F.
1. Wash all of your jars and lids with soap and warm water.

2. Place jars in the oven on the bottom rack for 20 minutes or until completely dry. Boil lids in a small pot to sterilize them.

Making the Syrup:

1. In a large pot or dutch oven, combine 6 1/2 cups tomato juice, 1/2 cup olive oil, 3/4 cup sugar, 3 Tbsp salt, and 1/2 cup vinegar. Bring syrup to a boil and simmer 10 min

marinated-bell-peppers

Making the Canned Bell Peppers:

1. In the mean time, slice your bell peppers into 1/2″ wide strips and add them to your pot. Cover and cook, stirring occasionally, until easy to poke through the skin side (20 -25 min). As your peppers soften, they will be covered with the liquid, just be patient and give it a stir every once in awhile.

marinated-bell-peppers-1

2. Transfer your piping hot bell peppers to your jars using a canning funnel (we bought this blue one at Walmart and it makes the job so much cleaner and easier). I filled the jar with mostly peppers and then filled in the spaces with syrup. Fill the jars to the top with 1/4-inch of space left at the top.

Marinated Bell Peppers-10

3. Screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape and place in the oven at 350˚F for 15 min. Carefully remove from oven (don’t tighten the lid more or you might disturb the seal that has formed), flip upside down and let cool to room temperature.

Marinated Bell Peppers-11

4. Note: Current safety standards say that it’s best to put the jars in a boiling water bath with 1-2″ water covering the lid (instead of the baking method) for ten minutes after tightening the lids to preserve shelf life and kill any potential bacteria. For more info on current canning guidelines, click here. I think I need a boiling water canner!  

Marinated Bell Peppers-12Learn how to make marinated red bell peppers. They’re great side dish along mashed potatoes and good to nibble on straight too.

Recipe Tips: Wait at least 1 week before opening a can and eating it to give the flavors a chance to meld and marinate. These peppers will keep up to a year at room temp. Yeah yeah!!

Are you canning anything this year?

Marinated Bell Peppers Recipe

5.0 from 6 reviews
Prep time:
Cook time:
Total time:
Marinated bell peppers have always been a favorite of mine, especially with mashed potatoes. Classic. This is a canning recipe. Wait at least 1 week before opening a can and eating it to give the flavors a chance to meld and marinate. The peppers will last up to a year at room temp.
Author:
Skill Level: Easy/Medium
Cost To Make: Varies by season
Serving: makes 8 pint size jars

Ingredients

  • 5-6 lbs Red Bell Peppers, seeded and sliced
  • 6½ cups (1½ liters) tomato juice (I used my mom's homemade juice)
  • ½ cup extra light olive oil
  • ¾ cup granulated sugar
  • 3 Tbsp sea salt (use iodine free salt)
  • ½ cup white vinegar

Instructions

Cleaning/Sterilizing Your Jars:

  1. Preheat oven to 215˚F. Wash all of your jars and lids with soap and warm water. Place jars in the oven on the bottom rack for 20 minutes or until completely dry. Boil your lids.

Making the Syrup:

  1. In a large pot or dutch oven, combine 6½ cups tomato juice, ½ cup olive oil, ¾ cup sugar, 3 Tbsp salt, and ½ cup vinegar. Bring syrup to a boil and simmer 10 min.

Making the Canned Bell Peppers:

  1. In the mean time, slice your bell peppers into ½" wide strips and add them to your pot. Cover and cook, stirring occasionally, until easy to poke through the skin side (20 -25 min). As your peppers soften, they will be covered with the liquid, just be patient and give it a stir every once in awhile.
  2. Transfer your piping hot bell peppers to your jars using a canning funnel (we bought this at Walmart and it makes the job so much cleaner and easier). We add mostly peppers and then fill in the spaces with syrup. Fill the jars to the top with ¼-inch of space left at the top.
  3. Screw the lids on enough to keep the seal in place but don't overtighten them since air bubbles need to be able to escape and place in the oven at 350˚F for 15 min.
  4. Carefully remove from oven (don't tighten the lid more or you might disturb the seal that has formed), flip upside down and let cool to room temperature.
  5. Recipe Tips: Wait at least 1 week before opening a can and eating it to give the flavors a chance to meld and marinate.

Notes

Current safety standards say that it’s best to put the jars in a boiling water bath with 1-2" water covering the lid (instead of the baking method) for ten minutes after tightening the lids to preserve shelf life and kill any potential bacteria. For more info on current canning guidelines, visit: http://nchfp.uga.edu/publications/publications_usda.html. I think I need a boiling water canner!

Read comments/reviewsAdd comment/review

  • Lana
    June 13, 2017

    I feel like adding minced garlic to this recipe will give it a special kick! Reply

    • Natasha's Kitchen
      June 13, 2017

      That’s a great suggestion Lana! Please let me know how it worked out! Reply

  • Ari
    December 13, 2016

    Natasha-
    Could i use tomato sauce instead of juice? Reply

    • Natasha
      natashaskitchen
      December 13, 2016

      Hi Ari, I haven’t tried that so I can’t really say, but I love how well it works with tomato juice that I probably would not experiment with sauce – the sauce may be too thick and it may alter the flavor. Reply

  • Inessa
    October 17, 2016

    Can i use green peppers? Reply

    • Natasha
      natashaskitchen
      October 17, 2016

      Hi Inessa, I have always used red peppers because I feel they have the best flavor. I think it could work with green peppers though. If you test it out, let me know what you think of it! 🙂 Reply

  • Natasha Konovalchuk
    August 13, 2016

    Is there any way to make these so there would be no skin on them? Reply

    • Natasha
      natashaskitchen
      August 13, 2016

      It isn’t necessary in this recipe as the skins soften with canning and they also help the strips of peppers to keep their shape, but I suppose if you wanted to that you could blanche the peppers ahead of time to be able to peel the skins. Reply

      • Natasha Konovalchuk
        August 13, 2016

        Ok thanks! Reply

  • Vera
    July 6, 2016

    Hi,

    Do I need to add a water in the oven?Thank you!

    Vera Reply

    • Natasha
      natashaskitchen
      July 6, 2016

      Hi Vera, you do not need water in the oven. I placed the jars in that pan to make it easier to take them in and out of the oven 🙂 Reply

  • Natasha
    September 16, 2015

    Hi Natasha do u have a recipy for canning cabbage? Thanks Reply

    • Natasha
      natashaskitchen
      September 16, 2015

      I only have marinated cabbage that holds well for a long time in the refrigerator, but not at room temperature. Which kind are you looking for? Reply

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