Prep 5 mins
Cook 10 mins
I found this recipe from the now out-of-print book Cheaper & Better by Nancy Birnes. I tried this and it is better than the store brought product. I did a couple of modifications to the recipe such as using olive oil instead of just oil. I was well pleased with the result.
- 4 large red bell peppers
- 1 cup white vinegar
- 1 cup water
- 1⁄2 cup sugar
- 4 garlic cloves, chopped
- 2 teaspoons olive oil
- 1 teaspoon salt
- Wash peppers and remove inner seeds and membranes. Cut into strips or small 1/2-inch pieces. Cover the peppers with boiling water and let soak for five minutes. Drain water.
- Combine vinegar, water and sugar in a glass or enamel pan. Bring to a boil. Simmer five minutes, removed from heat and add garlic, oil and salt.
- Place peppers in a sterlized quart canning jar and pour the vinegar mixture over them to cover. Store for two weeks in refrigerator before using. This will keep for several months in the refrigerator.
I tried this and it makes excellent pimiento cheese. Thanks!