Pimentos (pickled peppers)
- Ready In:
- 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.
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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
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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