Here's a simple way to make delicious capsicum pickles, perfect as a party snack or added to a salad. These can also be packed into sterile containers and sealed for later use.
Not bad! GREAT way to use up extra peppers from the garden. I used 1 cup sugar and 1 cup splenda and about 3/4 cup vegetable oil and 1 1/4 cup olive oil. Threw in about 10 cloves of garlic instead of 6 just because. Once the marinade was done, I threw the sliced peppers into the pot, covered it, and let it cool down. I don't like raw peppers, so that way they got cooked just so that they were soft, but not mushy. There was a lot of extra marinade, but it serves as a good salad dressing. - 23 Jul 2008 (Review from Allrecipes USA and Canada)
I reduced this recipe down to using only 2 red peppers. It came out beautifully! I love the taste of these peppers, and will be sure to make them again very soon! - 24 Jan 2002 (Review from Allrecipes USA and Canada)
This is a great recipe I return to time after time. I omit the anchovies (a personal preference) and reduce the amount of oil and sugar slightly (for dietary reasons) but this is a good standard marinated vegetable recipe you can use with other veggies as well. - 03 Jun 2005 (Review from Allrecipes USA and Canada)