1-Getting started with this recipe: preheating your grill, and you’ll be amazed at how quickly it comes together! Begin by rinsing and drying your 1.5 lb of mini sweet peppers to avoid any splatters during cooking. Once they’re ready, drizzle them with 1/2 tablespoon of olive oil and toss them in a bowl for even coating.

2-Next, preheat your grill to medium/low heat at about 300˚F and grill the peppers for 2 minutes per side, totaling 5-6 minutes, until you see light grill marks. Transfer them to a bowl right away. For the marinade, mix 1 cup of cold water, 1 1/4 cup of vinegar, 6 minced garlic cloves, 6 tablespoons of sugar, and 2 tablespoons of salt in a separate bowl until the sugar dissolves fully.

3-Layer half of your chopped parsley and dill at the bottom of a 1/2 gallon jar. Tightly pack the grilled peppers into the jar, pour the marinade over them, and add the remaining herbs on top. Cover the jar and refrigerate it overnight for the flavors to meld perfectly. If the peppers aren’t fully submerged, use a small cup inside the jar to keep them down, and remember this step helps with deeper flavor as mentioned in our grilled chicken marinades guide for similar techniques.