Pimentos (pickled peppers)

"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."
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Ready In:
1 quart




  • 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.
  • Seal.
  • 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.

Questions & Replies

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  1. carole in orlando
    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


Still in West Virginia but we've moved a few miles away, down to the county capitol. It's a compromise: bigger than our last town but smalelr than the "big city" of Cumberland MD, right up the road. Jobs are not that plentiful here so I am fortunate to be able to work at home (I'm a writer). My passion is cooking and feeding people family well....my pet peeve is the family court systems in America......my love is for emergency medicine and the people that make survival in a crisis possible
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