Marinated Mini Sweet Peppers

This marinated mini sweet peppers recipe features tender grilled peppers soaked in a flavorful vinegar-based marinade with fresh herbs and garlic. Perfect as an easy appetizer, side dish, or addition to salads and sandwiches. Quick to prepare and ideal for make-ahead meal prep or party platters.

Ingredients

• 1.5 lb mini sweet peppers, rinsed and dried
• ½ Tbsp olive oil (for sautéing)
• 1 cup parsley, chopped, divided
• 1 cup dill, chopped, divided
• 6 garlic cloves, minced or pressed
• 6 Tbsp sugar
• 2 Tbsp sea salt
• 1¼ cup white vinegar
• 1 cup cold water

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Instructions

1. Prepare the Grill and Peppers: Preheat the grill to medium-low heat (around 300°F). In a large mixing bowl, toss the mini sweet peppers with ½ tablespoon olive oil until evenly coated.
2. Grill the Peppers: Place the peppers on the grill and cook for about 2 minutes per side, or until light grill marks appear, about 5-6 minutes total. Remove the peppers from the grill and transfer them to a large bowl.
3. Make the Marinade: In a separate bowl, combine the water, white vinegar, minced garlic, sugar, and sea salt. Stir well until the sugar and salt are fully dissolved.
4. Layer the Jar: In a ½ gallon jar, add half of the chopped parsley and dill to the bottom. Fill the jar tightly with the grilled peppers, then pour the marinade over them. Top with the remaining parsley and dill.
5. Marinate: Seal the jar and refrigerate overnight to allow the flavors to meld before serving.

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Why You’ll Love This Recipe

• Fresh and Tangy: The combination of grilled peppers and tangy marinade creates a bright, flavorful snack or side dish.
• Easy Prep: Simple ingredients and straightforward steps make this recipe quick to prepare.
• Versatile: Great for appetizers, salads, sandwiches, or charcuterie boards.
• Make-Ahead Friendly: Marinate overnight for deeper flavor and easy meal prep.

Tips

• Dry Peppers Well: Make sure peppers are thoroughly dried before grilling for better char marks.
• Use Fresh Herbs: Fresh parsley and dill provide the best flavor and aroma.
• Tight Packing: Pack the jar tightly with peppers to ensure they soak well in the marinade.
• Adjust Sweetness: You can reduce or increase sugar to balance the tanginess to your preference.

Variations and Substitutions

• Add Heat: Include sliced jalapeños or red pepper flakes for a spicy kick.
• Herb Swap: Substitute cilantro or basil if preferred.
• Vinegar Options: Use apple cider vinegar or red wine vinegar for a different flavor profile.
• Sweetener Alternatives: Swap sugar with honey or agave syrup for a natural sweetness.

FAQs

How long can I store these marinated peppers?
They keep well in the refrigerator for up to 2 weeks.

Can I use other types of peppers?
Yes, mini bell peppers or sweet banana peppers work well.

Do I have to grill the peppers?
Grilling adds smoky flavor, but you can roast or sauté them as alternatives.

Is the sugar necessary in the marinade?
Sugar balances the acidity of the vinegar, but you can reduce or omit it to taste.

Serving and Suggestions

• As a Snack: Serve chilled right from the jar with toothpicks.
• On Sandwiches: Add to sandwiches or wraps for extra crunch and flavor.
• In Salads: Chop and mix into green or grain salads.
• With Cheese: Pair with cheese platters or charcuterie boards for an added zing.