Miniature Sweet Peppers Marinated

Mini sweet peppers, 1.5 pounds, rinsed and desiccated 1/2 tablespoon olive oil for cooking 1 cup divided minced parsley 1 cup divided minced dill 6 cloves of minced or pressed garlic SIX TBS sugar 2 tablespoons of sea salt One-half cup vinegar Cup of chilled water

INGREDIENTS

INSTRUCTIONS STEP- 1

Set the grill to 300˚F on medium-low heat. Mix mini peppers with 1/2 tablespoon olive oil in a large mixing bowl until combined. Peppers should be cooked on a preheated grill for 2 minutes per side, for a total of 5 to 6 minutes, or until they develop mild grill marks. Then, place in a dish.

STEP- 2 

Combine 1 cup water, 1½ cup vinegar, 6 pressed garlic cloves, 6 tablespoons of sugar, and 2 tablespoons of salt to make the marinade. By stirring, the sugar will dissolve.

STEP- 3 

1/4 each of the parsley and dill should be combined in the bottom of a half gallon container. Fill to the brim with chilies. After pouring the marinade over the chilis, incorporate the remaining herbs. Before serving, marinate overnight in the refrigerator covered.

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