Marinated Bell Peppers Recipe
"Marinated bell peppers have always been a favorite of mine, especially with mashed potatoes. Classic. This is a canning recipe. Wait at least 1 week before opening a can and eating it to give the flavors a chance to meld and marinate. The peppers will last up to a year at room temp...."
INGREDIENTS
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5-6 lbs Red Bell Peppers, seeded and sliced
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6 1/2 cups (1 1/2 liters) tomato juice (I used my mom's homemade juice)
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1/2 cup extra light olive oil
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3/4 cup granulated sugar
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3 Tbsp sea salt (use iodine free salt)
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1/2 cup white vinegar
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