Pimientos

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.

• Ready In: 15 mins
• Yields: 32 ounces

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.