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Marinated Mini Sweet Peppers Recipe (VIDEO)

This Marinated mini bell peppers recipe is so easy. There is no slicing, no dicing, no seeding required. You can make these mini sweet peppers a full week or more in advance so they are perfect for parties.

Bell pepper recipe with marinated mini sweet peppers in bowl with herbs

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Everyone who tries this marinated mini bell peppers recipe, loves it! It’s incredibly tasty and gets rave reviews everywhere it goes. I hope you all love it too. It’s definitely worth discovering!

Pin this Recipe to your Appetizers Board HERE

Marinated bell pepper recipe in a jar with herbs

Watch the Video Tutorial and Print the Recipe below. 

Ingredients for Marinated Mini Bell Peppers:

  • Where to Buy Mini Sweet Peppers: Costco sells 1 1/2 lb bags of mini peppers and most grocery stores carry then in 1 to 2 lb bag sizes.
  • Rinse and dry the peppers thoroughly since water on the peppers can cause splatter while cooking. No other prep is required for mini peppers.
  • We use equal parts dill and parsley (1 cup each before chopping). If you have more parsley than dill, or vice versa, it will still work well.

Ingredients for marinated bell pepper recipes with mini sweet peppers, dill, parsley and garlic

Bell Pepper Nutrition & Calories:

  • Bell peppers are rich in Vitamin A, Vitamin C and Vitamin B6.
  • Sweet peppers are loaded with an unusually high concentration of antioxidants
  • They are also high in potassium and fiber.

See the marinated bell pepper calories in the nutrition label below. Remember the salt is higher in the nutrition facts than what is actually consumed since you (hopefully) won’t be drinking the marinade.

How to Make Grilled/ Roasted Bell Peppers:

Preheat your grill to medium/low heat (300˚F). Place rinsed and dried mini peppers in a large mixing bowl, drizzle with 1/2 Tbsp olive oil and toss to coat. Place peppers on preheated grill and cook 2 minutes per side (5-6 minutes total), just until light grill marks are visible on peppers then remove from the grill.

Grilled Roasted Bell Peppers

How to Make the Vegetable Marinade:

Combine all marinade ingredients and stir until salt and sugar are dissolved. It seems like a lot of sugar, but it is the right amount. And you won’t be drinking the marinade (I hope).

Three photos with marinate for Mini Bell Peppers being made in a measuring cup

How to Assemble and Marinate Sweet Peppers:

  1. You can use either a 1/2 gallon jar or any similar-sized lidded container. Place ½ of the chopped parsley along with ½ of chopped dill on the bottom of the jar.
  2. Tightly pack roasted peppers into the jar. Add marinade and remaining parsley and dill. Cover jar with lid and marinate overnight before serving.

If your sweet peppers are not fully submerged, place a small cup inside the jar to weigh them down.

marinated mini bell peppers top view in jarmini bell peppers with marinade in jar

Can Bell Peppers be Cooked on the Stovetop?

  • YES! In the winter months, we sautee bell peppers on the stove.
  • HOW TO: Heat 2 Tbsp of olive oil in a large skillet over medium to medium/high heat. Place dried bell peppers on the skillet and saute them for 7-10 minutes until golden on the sides, tossing them around every couple minutes.
  • Beware of oil splatter on stovetop, use oil splatter guard or a lid. Remove sauteed bell peppers from the skillet and let them cool.

Marinated sweet peppers with garlic and herbs in container

Watch How to Make Mini Sweet Peppers Recipe:

Watch Natasha Make these marinated grilled mini bell peppers. I wasn’t kidding when I said it was easy! DON’T MISS our fun new “TRICK SHOT” toward the beginning of the video. Let me know what you thought of that. I would love to hear your feedback.

P.S. If you haven’t already, click to subscribe to our Youtube Cooking Channel and click the bell icon so you’ll be the first to know when we post a new video.


These marinated mini bell peppers make a vibrant and impressive side dish and have amazing garden vibes but can be made all-year long.

Bell Pepper Recipes to Explore:

Our long-awaited cookbook is here! Order now

Marinated Mini Sweet Peppers

4.95 from 36 votes
Author: Natasha of NatashasKitchen.com
This Marinated mini bell peppers recipe is so easy. There is no slicing, no dicing, no seeding required. You can make these mini sweet peppers a full week or more in advance so they are perfect for parties.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients 

Servings: 10 servings (3 peppers per serving)
  • 1.5 lb mini sweet peppers, rinsed and dried
  • 1/2 Tbsp olive oil to sauté
  • 1 cup parsley, chopped, divided
  • 1 cup dill, chopped, divided
  • 6 garlic cloves, minced or pressed
  • 6 Tbsp sugar
  • 2 Tbsp sea salt
  • cup white vinegar
  • 1 cup cold water

Instructions

  • Preheat grill to medium/low (300˚F). Place mini peppers in a large mixing bowl, drizzle with 1/2 Tbsp olive oil and toss to combine. Place peppers on preheated grill and cook 2 min per side (5-6 min total), or just until light grill marks are appear on peppers. Transfer to a bowl. 
  • For the marinade, mix together 1 cup water, 1¼ cup vinegar, 6 pressed garlic cloves, 6 Tbsp of sugar, & 2 Tbsp of salt. Stir until sugar dissolves. 
  • Place ½ of the parsley, ½ of the dill on the bottom of a 1/2 gallon jar. Tightly fill with peppers. Pour marinade over peppers and add remaining herbs. Cover and marinate overnight in the refrigerator before serving.*

Notes

*We put a small cup inside the jar to help keep the bell peppers submerged.
Regarding nutrition facts, keep in mind, most of the salt and sugar will remaining in the marinade in the jar so the counts shown in nutrition label will be higher than they actually are. 

Nutrition Per Serving

67kcal Calories12g Carbs1g Protein1g Fat1406mg Sodium218mg Potassium1g Fiber10g Sugar3000IU Vitamin A99.4mg Vitamin C28mg Calcium1mg Iron
Nutrition Facts
Marinated Mini Sweet Peppers
Amount per Serving
Calories
67
% Daily Value*
Fat
 
1
g
2
%
Sodium
 
1406
mg
61
%
Potassium
 
218
mg
6
%
Carbohydrates
 
12
g
4
%
Fiber
 
1
g
4
%
Sugar
 
10
g
11
%
Protein
 
1
g
2
%
Vitamin A
 
3000
IU
60
%
Vitamin C
 
99.4
mg
120
%
Calcium
 
28
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dressing
Cuisine: Russian, Ukrainian
Keyword: Sweet Peppers
Skill Level: Easy
Cost to Make: $8-$10
Calories: 67

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This recipe comes from my friend Natalya’s new blog; Mom’s Dish; thank you so much for sharing this great recipe with us!

Marinated sweet peppers in blue bowl

Do YOU love bell peppers? What is YOUR favorite bell pepper recipe or mini peppers recipe? I’d love to hear from you in a comment below.

Have a great week, friends!

Loads, of Love (and mini bell peppers)
– Natasha 

FREE BONUS: 5 Secrets to Be a Better Cook!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • kris
    September 28, 2023

    i just found this recipe…sounds delish but I need it for a party in 10 hours…is that enough marinating time??

    Reply

    • Natashas Kitchen
      September 28, 2023

      Hi Kris, it may work, but we found it best with the full marinated time.

      Reply

  • Nina Skimos
    September 17, 2023

    This pepper recipe turned out wonderful. It is a family favorite and go to at parties on the appetizer tray. I make them in fall and keep them in jars for the winter. (Kind of like pickled) Thank you so much for the detailed recipe. I enjoy all of your cooking and recipies.

    Reply

    • Natasha's Kitchen
      September 17, 2023

      You are very welcome, Nina. I’m glad that you liked it! I hope you’ll enjoy all the recipes that you will try from us.

      Reply

  • Home Cook
    July 11, 2023

    Someone had randomly given me 2 lbs of sweet mini peppers, so this recipe helped me out! Rather than freezing them (not a big fan of frozen peppers, ugh) and feeding just myself- needing something that can last a bit longer in the fridge, this recipe was so handy. I used dried herbs, so the flavor’s probably not as robust, but the garlicky tang and sweetness is so delicious! I’ve never been disappointed with a recipe from Natasha’s Kitchen!

    Reply

    • NatashasKitchen.com
      July 11, 2023

      Thank you so much for the wonderful feedback!

      Reply

  • victor hunst
    January 4, 2023

    The Pimento pepper is a cousin to red bell peppers. I marinate them in salt, sugar, and “pickle” juice. I dehydrate them in one of my excaliber dehydrators and put them in “food saver” vac bags. They will keep for years in the fridge once vacued.

    Reply

  • Olechka
    December 2, 2022

    Mom and I made these so many times and they are so good and so easy to make!! We always make them when guests come over and there is never one left because people love them so much! Thank you for the wonderful recipe 🙂

    Reply

    • Natashas Kitchen
      December 2, 2022

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

      • Olechka
        December 3, 2022

        It also works amazing with slices of zucchini! We put it in the same marinate and it tasted delicious 🙂

        Reply

        • Natashas Kitchen
          December 3, 2022

          That’s just awesome! Thank you for sharing that with us, Olechka!

          Reply

  • Debora Caponi
    October 11, 2022

    I made these today according to recipe, minus the dill. I thought the marinade with 2 Tbsp sea salt was excessively salty. I will be interested, after they marinade for 24 hrs, if the peppers take on all that salt.

    Reply

    • NatashasKitchen.com
      October 11, 2022

      Hi Debora. Thank you for the feedback. Most of the salt and sugar will remain in the marinade in the jar when you remove the peppers but you can use less salt if you’d like and if you feel they are too salty.

      Reply

  • jim cone
    August 14, 2022

    made these and t hey are fantastic. super easy. will be making them often. thanks for another great recipe.

    Reply

    • Natasha's Kitchen
      August 14, 2022

      Thank you for the good feedback!

      Reply

  • Ashley S
    November 20, 2021

    delicious!! little hack I learned is to pierce the peppers with a fork. The marinade gets inside and there is so much more flavor.

    Reply

    • Natashas Kitchen
      November 20, 2021

      Thank you for sharing that tip with us, Ashley!

      Reply

  • Lynn
    May 13, 2021

    I am not a big dill fan. Can I use basil or something else with the parsley

    Reply

    • Natashas Kitchen
      May 13, 2021

      Hi Lynn, you could omit the dill, and it will still work with just a little extra parsley if you wanted to substitute. I hope you love this recipe!

      Reply

  • Deb
    March 11, 2021

    Hey Natasha, if making a large batch, how long will it last? Planning to try this with fresh mini peppers from my garden and want it to last 🙂

    Reply

    • Natashas Kitchen
      March 11, 2021

      Hi Deb, they stay great for about 2 weeks refrigerated. I haven’t tried experimenting with this particular marinade for other veggies, but I think it’s worth testing.

      Reply

  • Olga
    February 10, 2021

    Hi Natasha,
    Would regular salt work and without dill?

    Reply

    • Natashas Kitchen
      February 10, 2021

      Hi Olga, you could omit the dill, and it will still work with just a little extra parsley if you wanted to substitute. We prefer sea salt, but that may work. I hope you love this recipe, Olga!

      Reply

  • Reenie
    January 20, 2021

    Natasha,
    Great recipe!
    (I rarely rate recipes bc I’m so particular)
    Simple easy instructions.
    Gone in once serving! Everyone asks for the recipe!
    Thank you and will follow more!

    Reply

    • Natashas Kitchen
      January 20, 2021

      I’m so glad you’re enjoying our recipes, Reenie! Thank you for that great review!

      Reply

      • Nancy
        August 4, 2023

        Do you take the seeds out before serving? I am wondering how it would be if you left the seeds in?

        Reply

        • NatashasKitchen.com
          August 4, 2023

          Hi Nancy! No- I do not remove the seeds.

          Reply

  • Irene
    January 15, 2021

    Simple, tasty recipe!
    Gone in one sitting!
    Thank you for posting. Please add more like this.
    Do you know if this would work with mini eggplant?

    Reply

    • Natashas Kitchen
      January 15, 2021

      You’re welcome! I’m so happy you enjoeyd this recipe, Irene! I haven’t tested this with eggplant; if you happen to experiment, I would love to know how you like that!

      Reply

  • Anna
    December 11, 2020

    Hi Natasha, I am going to gave guests tomorrow, sorry I did not watch the video yet I am at work lol can I make it today and eat tomorrow.

    Reply

    • Natashas Kitchen
      December 11, 2020

      Yes! I think they are even better after marinating for several days. You’ll love them even more!!

      Reply

  • Genny Miller
    September 20, 2020

    Natasha, I received some home grown mini sweet peppers from my lovely next door neighbors. This recipe came to mind, and let me tell you, it’s super delish! These are so addictive, you can’t stop eating them! Thank you for another super recipe darlin!

    Reply

    • Natasha's Kitchen
      September 20, 2020

      You are so welcome, Ginny. Totally agree, these are so great and I’m glad you enjoyed them!

      Reply

  • Vi
    September 18, 2020

    Do yo boil the brine before you pour it over the peppers

    Reply

    • Natashas Kitchen
      September 18, 2020

      Hi Vi, we do not.

      Reply

  • Jules
    September 5, 2020

    Excellent. I did make it with white wine vinegar (all I could get) and it was perfect. You’re right – they don’t last long! My family ate the lot in 2 days.

    Reply

    • Natasha's Kitchen
      September 6, 2020

      So awesome to hear that, Jules. Thank you for sharing that with us!

      Reply

  • Sveta Leer
    September 2, 2020

    Hi! That’s look delicious. Can I can it? And how?

    Reply

    • Natashas Kitchen
      September 2, 2020

      Hi Sveta, I have not tested this recipe by canning it. If you happen to experiment I would love to know how you like that.

      Reply

    • Vi
      September 11, 2020

      Here is the canning recipe l use
      Brine 1 cup vinegar
      1/2 c cooking oil
      2cups water
      1/2 cup sugar
      1/4 cup pickling salt
      Bring to boil :pour over peppers that are in the jar ,place jars in hot bath,Good luck

      Reply

  • Julia
    July 24, 2020

    Sooooo good! My husband has not seconds but thirds!!!! Per kids we added a little bit of noodles and it turned out fantastic! Thank you!

    Reply

    • Julia
      July 24, 2020

      Sorry idk how I wrote this review under here, should’ve been written under your beef stew recipe

      Reply

    • Natashas Kitchen
      July 24, 2020

      You’re welcome, Julia! I’m so glad you enjoyed this recipe!

      Reply

  • Elena
    April 24, 2020

    Awesome recipe!

    Reply

  • Natalie
    March 30, 2020

    I have a question, can I omit the dill and parsley altogether? My kids don’t like herbs

    Reply

    • Natasha
      March 30, 2020

      Hi Natalie, I think it would still work but would be lacking a little in flavor.

      Reply

      • Natalie
        April 2, 2020

        I made them without and it still turned out great! All the other proportions I kept the same as yours. Thanks for posting such deliciousness 🙂

        Reply

        • Natasha's Kitchen
          April 2, 2020

          Love that! Thanks for sharing Natalie and for giving a great rating!

          Reply

  • Cookie
    January 22, 2020

    I was wondering if you can use white wine vinegar instead of distilled white vinegar?

    Reply

    • Natasha
      January 23, 2020

      Hi Cookie, I honestly have not tested this with white wine vinegar so I’m not sure how that would affect the flavor and outcome.

      Reply

  • Lisa
    November 2, 2019

    These look and sound absolutely delicious! I have a HUGE amount of very small green bell peppers. Could I use this recipe to can them? I was hoping to stuff them and can them in a tomato sauce, but can’t find a single recipe. ..Help! lol

    Reply

    • Natashas Kitchen
      November 2, 2019

      Hi Lisa, I haven’t tested that to advise but I think that should work. If you experiment, let me know how you liked the recipe

      Reply

  • Inna
    September 27, 2019

    How will it taste if I omit the sugar? I am trying to avoid sugar, but been wanting to try this method of marinated onions.

    Reply

    • Natashas Kitchen
      September 27, 2019

      Hi Inna, I haven’t tried it without sugar to advise, here is what one of our readers wrote ” Great recipe! I made it few times already. The only thing I changed is sugar amount to 2 tbs instead of 6. I think peppers are already sweet so no need to add too much of extra sugar. These peppers go in my salads and as a side for fish and meats I make.” I hope that helps

      Reply

  • Jan
    August 12, 2019

    I can’t keep these, they are gone too fast! If you haven’t tried these make them now!!

    Reply

    • Natashas Kitchen
      August 12, 2019

      That’s so great! It sounds like you have a new favorite, Jan! Thank you for that awesome review!

      Reply

  • Olga
    May 15, 2019

    Hi natasha, this looks good. Do we have to grind it or can we just marinated it the way it is? Thanks for the recipe!

    Reply

    • Natasha
      May 15, 2019

      Hi Olga, the grilling (or you can sauté on a skillet) is important to soften the peppers before marinating.

      Reply

    • Olga
      May 17, 2019

      Thanks! God bless yah girl! Thanks for sharing all these wonderful recipes. 😊👍💖

      Reply

      • Natashas Kitchen
        May 17, 2019

        You’re so welcome, Olga! I’m so happy you’re enjoying our recipes! Blessings to you!

        Reply

  • Inna
    April 7, 2019

    Great recipe! I made it few times already. The only thing I changed is sugar amount to 2 tbs instead of 6. I think peppers are already sweet so no need to add too much of extra sugar. These peppers go in my salads and as a side for fish and meats I make.

    Reply

    • Natashas Kitchen
      April 7, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Rebel
    March 29, 2019

    Wonderful recipe, thank you! It has become a staple in my household, on salads, chicken, fish, hamburgers, and sandwiches. Found it much too sweet so made these again using 3 Tbsp. of sugar (cutting sugar in half). So much better! The excess sugar overpowered the herbs and the peppers.

    Reply

    • Natashas Kitchen
      March 29, 2019

      Hi Rebel, I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Loreen
    February 27, 2019

    So yummy 😋

    Reply

    • Natashas Kitchen
      February 28, 2019

      Hi Loreen! I’m so happy you enjoyed that!

      Reply

  • Barbara
    February 21, 2019

    Are these going to end up being soft or crunchy?

    Reply

    • Natashas Kitchen
      February 21, 2019

      Hi Barbara, these peppers will be soft 🙂 I hope you love this recipe!

      Reply

  • Larisa
    February 20, 2019

    Hi. If I don’t have access to a grill, can I just throw them on the oven rack? If yes, at what temperature and for how long? Thanks.

    Reply

    • Natashas Kitchen
      February 20, 2019

      Hi Larisa, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

    • Larisa
      February 26, 2019

      What temperature would you recommend and for how long? Thanks.

      Reply

  • Val
    February 4, 2019

    Can I fry them in pan instead of grilling?

    Reply

    • Natashas Kitchen
      February 4, 2019

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

    • Pam
      March 30, 2019

      How long will the peppers keep in the refrigerator?

      Reply

      • Natashas Kitchen
        March 30, 2019

        Hi Pam, they stay great for about 2 weeks refrigerated. I haven’t tried experimenting with this particular marinade for other veggies but I think it’s worth testing.

        Reply

  • D
    November 25, 2018

    Hi Natasha,
    Your recipes are so so good; thanx a lot for posting them.
    I would like to know whether there is a substitute for vinegar here.
    – D

    Reply

    • Natasha
      November 26, 2018

      Hi D, I honestly haven’t tested anything else and have always stuck with this tried and true recipe.

      Reply

      • D
        November 26, 2018

        oh ok. vinegar and I aren’t good friends. Will let you know if I find anything.

        Reply

  • Natalie
    November 11, 2018

    This recipe is great! The peppers were gone in two days. The brine was so good that I felt bat to throw it away. So I used it to make green tomatoes. I quartered them and put in the container with brine leftovers. Covered tightly and left for three days refrigerated. So, so good! Next time I will try to make carrots and hurbs stuffed green tomatoes (Armenian style) and add some hot pepper too. But, mini peppers first!

    Reply

    • Natashas Kitchen
      November 11, 2018

      What a great idea! I love that you were able to repurpose that brine Natalie!

      Reply

  • Natalie
    November 7, 2018

    Excellent!

    Reply

    • Natashas Kitchen
      November 7, 2018

      Thank you for that wonderful review, Natalie!

      Reply

  • Irene
    October 6, 2018

    Hi I was wondering, I don’t like dill what else can I use? Thanks. I love these little peppers.

    Reply

    • Natasha
      October 8, 2018

      Hi Irene, you could omit the dill and it will still work with just a little extra parsley.

      Reply

  • Cynthia
    September 9, 2018

    So can these be water canned for long-term storage? I have lots of pepper in my garden.

    Reply

    • Natashas Kitchen
      September 10, 2018

      Hi Cynthia. I think they last for quite awhile in the fridge, but can’t be stored in the pantry or they’ll get funky.

      Reply

  • Deanna
    August 6, 2018

    Can I slice the mini peppers and put them in the jar that way? Do I still have to saute them before slicing?
    These would be perfect for my sweet & sour chicken recipe. Thank you!

    Reply

    • Natashas Kitchen
      August 7, 2018

      Hi Deanna, I would assume this would work sliced as well. I have only tried this with sautéed peppers – it softens and enhances the flavor of the peppers.

      Reply

  • Paula
    July 1, 2018

    I haven’t made these yet but I think they would be great on an antipasto platter. I’ve just discovered your website and see so many things that look fantastic. Can’t wait to explore.

    Reply

    • Natashas Kitchen
      July 2, 2018

      What a great idea, Paula! I’m so happy you discovered our blog. Welcome! 🙂

      Reply

  • Richard Cutt
    June 6, 2018

    Natasha – I want to try the marinated mini sweet peppers this weekend and wanted to know how long will they last in the refrigerated state? can you use any other vegetables the same way?

    Reply

    • Natasha
      June 6, 2018

      Hi Richard, they stay great for about 2 weeks refrigerated. I haven’t tried experimented with this particular marinade for other veggies but I think it’s worth testing.

      Reply

  • Natalie Ellis
    June 5, 2018

    Looks interesting! What is the suitable food to use with these sweet peppers?

    Reply

  • Kathy
    June 1, 2018

    Wow I made the sponge cakes a great recipe!
    Do I brush the cakes with syrup before or after I freeze them?
    Eggs were on sale, I usually make angel food but I made these in a cheesecake pan and I think I’ll never bake angel food again! I do have kade these were so easy
    Thank you 😊 by the way just bake in middle of oven right? Is there a definite way to tell when finished? I used cake tester what about temp? I also have a high end Brit thermometer lol again thank you

    Reply

    • Natasha
      June 1, 2018

      Hi Kathy, brush with syrup after freezing, when you are assembling the cakes. Yes, bake in the middle of the oven and they are finished when they are golden brown on top and the top springs back when indented slightly. There isn’t an easy test as with most cakes that use a toothpick to check so it is best to follow the baking instructions listed. I’m so glad you loved the cake!

      Reply

  • Anna
    April 3, 2018

    Hi I followed this recipe but didn’t let pepper cool ! Is that okay ? Will it be messed up?

    Reply

    • Natasha
      natashaskitchen
      April 3, 2018

      Hi Anna, it still should work fine if you added the bell peppers while they were still warm to the marinade. Just be sure to refrigerate for marinating. I hope you love the recipe!! 🙂

      Reply

  • Larisa
    March 6, 2018

    Hi Natasha. Is it cold water or hot water that you use to make marinade?
    Thank you

    Reply

    • Natasha
      natashaskitchen
      March 6, 2018

      Hi Larisa, it is cold water 🙂

      Reply

  • Liliana
    February 13, 2018

    It’s a staple at my house now! So flavorful and delicious, and very easy to make. I make these mini bell peppers all the time. Everybody in my house, including my three young boys, love them! Thanks for such a delicious recipe, Natasha!

    Reply

    • Natasha's Kitchen
      February 13, 2018

      You’re welcome Liliana! I’m happy to hear the recipe is a hit with your entire family! Thanks for sharing your fantastic review with other readers!

      Reply

  • Dana
    December 29, 2017

    If I have only organic fine granulated sugar, how much do I need to use? Same amount as in the recipe or more?

    Reply

    • Natasha
      natashaskitchen
      December 29, 2017

      Hi Dana, I would use the same amount by weight.

      Reply

  • Z
    December 9, 2017

    Recipe sounds excellent – can I use raw peppers ? Omit the sautée step ?
    Thanks !

    Reply

    • Natasha
      natashaskitchen
      December 9, 2017

      Hi Z, I have only tried this with sauteed peppers – it softens and enhances the flavor of the peppers.

      Reply

      • Oksana
        February 12, 2020

        Hi. I made this recipe a couple of times and all the flavors are amazing! One thing I would recommend is definitely putting only 1/3 of the vinegar amount. It is very overpowering with the amount of water being less than vinegar. And I know of other people who did the same because it was just too much! Otherwise great recipe!

        Reply

        • Natashas Kitchen
          February 12, 2020

          Thank you so much for that suggestion Oksana.

          Reply

  • Lori A
    May 27, 2017

    Hi there! I’m eager to try but don’t have a jar. Can I use a glass bowl w a tight lip cover? Or Tupperware? Thanks!

    Reply

    • Natasha
      natashaskitchen
      May 29, 2017

      Yes absolutely! Either of those two options will work 🙂

      Reply

  • Nina
    May 5, 2017

    Hi Natasha. I made this not long ago and my family and friends including myself really liked it. So I made it again. Thank you for this amazing recipe.

    Reply

    • Natasha's Kitchen
      May 6, 2017

      You’re welcome Nina! I’m happy to hear that! Thank you for sharing 🙂

      Reply

  • Kitti
    May 1, 2017

    I made these yesterday… sooo easy to throw together! An impressive and tasty recipe that’s a welcome addition at any potluck. They do wilt quite a bit and if I had known how much they shrink I would’ve made a double or triple batch… next time!

    Reply

    • Natasha
      natashaskitchen
      May 1, 2017

      I hope you love the recipe! Yes, bell peppers do shrink somewhat when they soften.

      Reply

  • Nina
    March 28, 2017

    Hi Natasha. I made these peppers and they look very good and I hope they turn out good, but do we need to put them in the refrigerator for them to marinate?

    Reply

    • Natasha
      natashaskitchen
      March 29, 2017

      Hi Nina, I think they would be fine at room temperature while marinating because the syrup preserves them but we do keep them refrigerated while marinating and definitely afterwards. I will add that note to the recipe. Thanks Nina!

      Reply

  • Natalya
    November 24, 2015

    I make these anytime I make potatoes and chicken! Which is all the time. hahah! And making these for Thanksgiving too! Great taste and full of flavor. Thanks for the recipe!!!

    Reply

  • oksana
    July 20, 2015

    Hi natasha, I marinated peppers last night and today they just don’t taste great. Somewhere I messed up. The peppers are a little crunchy so maybe I didn’t Sautee them enough? Do you have any ideas how to fix them once they’ve been marinated for 24 hrs?

    Reply

    • Natasha
      natashaskitchen
      July 20, 2015

      I would say let them marinate another day. They only get better in flavor as they sit. It’s possible they may not have been sauteed enough.

      Reply

  • Niko Usmanova
    March 28, 2015

    I made 2 jars of this!! They are delicious! I served them to my friends who came over to my house today and they loved it!! They were asking for the recipe and I sent your blog link to them!! Thank you so much Natasha 🙂

    Reply

    • Natasha
      natashaskitchen
      March 28, 2015

      Thank you so much for the awesome review and for sharing the recipe with your friends. You’re awesome! 🙂

      Reply

  • Lena
    January 9, 2014

    Hi Natasha,
    Thank you so much for such a yummy recipe. I am not a canning fan but decided to try these and they turned out very delicious. I do have a couple of questions: 1. my peppers became flat and did shrink in size I wonder if I over fried them because they lost its original form and did not look even close to your picture 🙂 ? 2. Can I use this marinade for another batch?
    Thanks!

    Reply

    • Natasha
      natashaskitchen
      January 9, 2014

      You probably over-fried them since they were still pretty firm for me. I haven’t tried re-using the marinade but I suppose it’s possible to re-use it once. You might taste it to make sure it hasn’t lost some of it’s zesty flavor 🙂

      Reply

  • yelena
    October 10, 2013

    Hi Natasha, I am wondering if those bell peppers can be stored in jars for winter with the marinade in them or they have to be served within several days? Thank you

    Reply

    • Natasha
      natashaskitchen
      October 10, 2013

      Peppers will last in the fridge for few weeks, but this recipe is not designed for canning.

      Reply

  • Alya
    May 19, 2013

    Natasha,
    Is marinating the same thing as canning? I’ve never canned anything in my life so I’m wondering if I need to take some kind of precautions when sealing the jar for this recipe. Thanks 🙂

    Reply

    • Natasha
      natashaskitchen
      May 19, 2013

      Marinating is different because you have to keep your marinated bell peppers in the fridge. These do not survive at room temperature. So as soon as you can them put them in the fridge to marinate and keep them there until they are gone.

      Reply

  • alla
    December 9, 2012

    Oh my oh my I made these mini marinated peppers a few hours ago and could wait till tomorrow to taste so I snuck a sample and then another LOL they are so Delicious cant wait to have more tomorrow. Thank you Natasha you never disappoint me.

    Reply

    • Natasha
      natashaskitchen
      December 9, 2012

      I think they are even better after marinating several days. You’ll love them even more!!

      Reply

  • Lina
    November 21, 2012

    Hey girl, does this marinade work well for big peppers? If I was to slice them into strips.. thanks dear.

    Reply

    • Natasha
      natashaskitchen
      November 21, 2012

      Yes it does 🙂

      Reply

  • Natalia k
    November 18, 2012

    I’ll have to try these–thanks to Mom’s Dish for posting the recipe. My mother in law makes good marinated peppers but as you know she’s one of those ‘na oko’ cooks, so unless I watch her make something it’s hard to pin down a recipe. Same with my mom. She measures things using her kitchen dishes rather than official cups (i.e. one bowl of rice, two bowls of cabbage, a large soup spoon of salt, etc.) I’m sure your mom does too, so I can imagine how time-consuming it is for you to get her recipes down!

    Reply

    • Natasha
      natashaskitchen
      November 18, 2012

      I like to cook with my mom to get a recipe and we just go through and measure everything out when we cook together. It takes more time, but my Mom has been very patient with me 🙂

      Reply

  • Paul Corsa
    November 10, 2012

    My wife always buys the small peppers at Costco. In the Summer I grill them.She was thrilled when I discovered your site and a recipe for pickling them . My heritage is from the Ukraine. My grandparents came to Canada before WWI.My parents came to the US in the 1930’s,so I am a first born American.I look forward to reading your site and discovering more of my food heritage than my parents taught me.

    Reply

    • Natasha
      natashaskitchen
      November 10, 2012

      Welcome to the site Paul :). If you have some great recipes that you don’t mind sharing, I would love to test them out.

      Reply

  • vikulya
    November 3, 2012

    Delicious!!!!!
    My hubby said he really liked them:) and that’s a big one!
    I appreciate your time and effort, Natasha!

    Reply

    • Natasha
      natashaskitchen
      November 3, 2012

      That’s so great. Thank you 🙂

      Reply

  • Veronika
    October 25, 2012

    Hey there! This recipe looks great 🙂 Can I use the same marinade to make the same thing except with mushrooms?

    Reply

    • Natasha
      natashaskitchen
      October 25, 2012

      I personally have not used this marinade for mushrooms, but have a great recipe for marinated mushrooms here. Hope it helps 🙂

      Reply

  • Sarah Z.
    October 24, 2012

    Hi Natasha,

    are you going to be posting anymore videos? I would like to see how you make your delicious food in videos. Thanks for another yummy recipe. I made it and it tastes great.

    Reply

    • Natasha
      natashaskitchen
      October 24, 2012

      Yes, I will…in process of getting video equipment 🙂

      Reply

  • Olga
    October 24, 2012

    Oh I love this recipe! My mama taught it to me a few yrs back, not sure where she got it but theyr yummy!! And make a pretty presentation!

    Reply

    • Natasha
      natashaskitchen
      October 24, 2012

      Does your Mama make it the same way or does she use a different recipe?

      Reply

      • Olga
        October 28, 2012

        It’s pretty much the same, she uses 3Tbsp of sugar instead and 1 Tbsp salt, 3-4 garlic cloves for 1 cup vinegar and omits the water so not sure difference in taste but same idea 🙂

        Reply

  • Veronica
    October 23, 2012

    Wow this sounds so good! I would eat this as a snack straight from the fridge. Can you keep them for a long time? I’m hoping they will be like pickles and last forever…though they’d probably get eaten quite quickly regardless.

    Reply

    • Natasha
      natashaskitchen
      October 23, 2012

      I think they last for quite awhile in the fridge, but can’t be stored in the pantry or they’ll get funky.

      Reply

    • Moms Dish
      October 23, 2012

      I have had my for 6 months already in fridge and they are still not spoiled.

      Reply

      • Natasha
        natashaskitchen
        October 23, 2012

        Wow that’s awesome!! Thanks Natalya!

        Reply

  • Pat
    October 23, 2012

    My youngest grandaughter’s have a piano recital every year, and two years ago a mother made stuffed peppers with them. Needless to say, once a month at the local farmers market I would buy four pounds worth and stuff/cook/freeze them. Now will have to try this new way to bring to my oldest daughter’s house for her next party. Just hope I can find them through the winter season…

    Reply

    • Natasha
      natashaskitchen
      October 23, 2012

      If I remember correctly, I believe they have them year-round at Costco and I see them at Winco Foods all the time.

      Reply

  • Olga's Flavor Factory
    October 22, 2012

    Those peppers look beautiful! So vibrant and pretty:). I just marinated a bunch of cans myself, although I used a different recipe, (My Mom’s). We love marinated mini peppers. They are so yummy. Such a great appetizer or side dish.

    Reply

    • Natasha
      natashaskitchen
      October 22, 2012

      I’d love to try yours too! Olga, will you be posting one soon, or did I miss it on your blog?

      Reply

      • Olga's Flavor Factory
        October 23, 2012

        I didn’t post it yet:).

        Reply

  • alena
    October 22, 2012

    Natasha do you have any pumpkin recipes?

    Reply

    • Natasha
      natashaskitchen
      October 22, 2012

      I have 5 pumpkins that I need to cook and puree. I’ll see what I can come up with 🙂

      Reply

  • Suzie
    October 22, 2012

    This dish is so very pretty! These look and sound lovely 🙂

    Reply

  • Moms Dish
    October 22, 2012

    Oh wow, I had no clue you were making those…:)

    Reply

    • Natasha
      natashaskitchen
      October 22, 2012

      My husband made them after his Mama recommended them. She was raving about them! Thank you again!

      Reply

      • Moms Purse
        October 22, 2012

        oh thats too funny 🙂

        Reply

        • Natasha
          natashaskitchen
          October 22, 2012

          It’s a trail of breadcrumbs that leads to you 🙂

          Reply

      • Larissa
        October 22, 2012

        Natasha, ti prosto umnichka…kak u tebya vsyo krasivo poluchaetsya….legko i prosto! Molodchinka!!!!!

        Reply

        • Natasha
          natashaskitchen
          October 22, 2012

          Thank you Larissa! 🙂

          Reply

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