Russian Sweet Pepper Salad

Prep Time
3 1/2h
Cook Time
3h 5m
Ready In

"Adapted from Pan American's Complete Round-The-World cookbook. Cook time includes chilling and marinating time."

Original is 6 servings


  • Serving Size: 1 (332.8 g)
  • Calories 211.9
  • Total Fat - 18.5 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 0 mg
  • Sodium - 416.9 mg
  • Total Carbohydrate - 12 g
  • Dietary Fiber - 3.9 g
  • Sugars - 6.9 g
  • Protein - 2 g
  • Calcium - 26.7 mg
  • Iron - 0.9 mg
  • Vitamin C - 182.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Cook peppers in water until tender, about 20 minutes. Drain.

Step 2

Refrigerate for 1 hour.

Step 3

Combine mustard, sugar, salt, vinegar and oil, and mix well.

Step 4

Add peppers and marinate for 2 hours.


No special items needed.

2 Reviews


There were several bags of peppers on sale for a ridiculous price - 7 in a bag for >98 cents. The woman standing next to me said"If I use one and throw the rest away I am still ahead. I bought a bag - there was only one slightly spoiled the rest were perfect. So what do I do with them? I found this recipe and used 4. I only boiled them for 6 minutes. They still have bit of crisp. Love the marinade. Took them out of the marinade after 3 hours and have them covered in the fridge. I am sure they will last several days. I do love a bargain and love this recipe.


review by:
(4 Sep 2017)


It's a very easy recipe, that can be done quite quickly and could be used for pickled bell peppers (should be sterilized in the jar). I loved the mustard addidion very much! For personal taste I would make this stronger in taste perhaps adding some horseraddish. Thanks a lot for this side dish!


review by:
(17 Sep 2014)

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