Pickled Capsicum

    8 hours 40 minutes

    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.

    67 people made this

    Serves: 40 

    • 4 cups (1 litre) distilled white vinegar
    • 2 cups (440g) white sugar
    • 2 cups (500ml) vegetable oil
    • 3 cups (750ml) water
    • 2 tablespoons salt
    • 6 cloves garlic, crushed
    • 60g anchovy fillets
    • 10 red capsicums, seeded and thinly sliced

    Preparation:30min  ›  Cook:10min  ›  Extra time:8hours  ›  Ready in:8hours40min 

    1. In a large saucepan mix distilled white vinegar, white sugar, vegetable oil and water. Bring to a boil. Remove from heat and stir in salt, garlic and anchovy fillets.
    2. Place red capsicums in a large bowl. Cover with the vinegar mixture. Cover and chill in the refrigerator 8 hours or overnight before serving.

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    Reviews in English (9)


    Yum, yum, delicious  -  11 Apr 2018


    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)