These peppers are crispier than pimentos, and don't have that kind of weird undertaste that pimentos have. If you don't like your 'pimentos' hot, leave the jalepenos out.
My Private Note
Units: US | Metric
- 1Clean the peppers (including the jalepenos) of all the seeds and white stuff.
- 2Cut the bell peppers into strips about 1" wide and 2" long.
- 3Slice the jalepenos in 1/2" slices across.
- 4Boil the bell peppers in water for about 5 minutes.
- 5Mix the oil, vinegar, sugar, salt, and water in a saucepan.
- 6Bring to a boil, and boil about 5 minutes.
- 7In the meantime, put drained sweet peppers, chopped garlic, and jalepenos in a sterilized glass jar (or two, depending on size!) Pour the vinegar/sugar mix over.
- 9Let sit in refrigerator at least two weeks before serving.
- 10This keeps well 4-6 weeks in fridge.
- 11Can be frozen though there is some deterioration of texture.
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Nutritional Facts for Pimentos (pickled peppers)
Serving Size: 1 (2160 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1210.2
- Calories from Fat 138
- Total Fat 15.4 g
- Saturated Fat 2.3 g
- Cholesterol 0.0 mg
- Sodium 2377.2 mg
- Total Carbohydrate 253.0 g
- Dietary Fiber 17.0 g
- Sugars 223.5 g
- Protein 9.9 g