These marinated red bell pepper preserves are a fiery and flavorful condiment that will keep you warm through the winter. These preserves have it all – fragrant allspice spheres, the lip-puckering bite of vinegar, bay leaves and peppercorns, sugar, and salt. These red pepper preserves are perfect for spicing up any sandwich or platter.

Marinated Red Pepper Preserves [Vegan]



  • 2 1-liter jars
  • 6 cups red bell peppers, cleaned, trimmed and sliced in half or quarters (depending on size)
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup vinegar
  • 4 tablespoons sugar
  • 2 1/2 tablespoons salt
  • 4 peppercorns
  • 4 bay leaves
  • 3 allspice
  • 1/2 of 1 head of garlic, peeled and divided into cloves


  1. Sterilize jars in a hot water canning pot.
  2. In a large pot, combine all marinade ingredients except garlic. Bring to a boil.
  3. Add garlic and sliced bell peppers, and cook just until peppers soften and become pliable – this can take anywhere from two minutes to eight minutes, depending on the size of the peppers, just make sure not to overcook!
  4. Distribute peppers into sterilized jars, and cover with marinade, leaving 1/2 an inch of headspace. Cover with lid, and gently screw down the metal rim with two fingers, just until resistance is met (do not close jar tightly – the air should be able to escape between the lid and the rim for the jar to seal properly).
  5. Process in a hot water bath for 10 minutes. Leave closed jar on the counter for 24 hours, until the lid has popped in and sealed properly (you should see a dip in the middle of the lid where the vacuum has sealed it).