Prep 10 mins
Cook 15 mins
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.
- 8 bell peppers, mixed colors if possible
- 2 cups vinegar
- 2 cups water
- 1 cup sugar
- 8 cloves garlic, chopped
- 1 tablespoon oil
- 1 teaspoon salt
- 1 -2 fresh jalapeno
- Clean the peppers (including the jalepenos) of all the seeds and white stuff.
- Cut the bell peppers into strips about 1" wide and 2" long.
- Slice the jalepenos in 1/2" slices across.
- Boil the bell peppers in water for about 5 minutes.
- Mix the oil, vinegar, sugar, salt, and water in a saucepan.
- Bring to a boil, and boil about 5 minutes.
- In 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.
- Let sit in refrigerator at least two weeks before serving.
- This keeps well 4-6 weeks in fridge.
- Can be frozen though there is some deterioration of texture.
For years I have been looking for a recipe for bell peppers like the Jewish Deli here in Orlando used to serve on the tables. With a little tweaking this is IT!! I did not blanch the peppers first, just put them in the containers, and I cut them bigger, about 2 inches square. I then poured the hot mixture over them and let sit for two weeks in the refrigerator. At the end of two weeks I had my deli pepper pickles, and thank you so much!! Carole in Orlando