Pimentos (pickled peppers) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Clean the peppers (including the jalepenos) of all the seeds and white stuff.
2. Cut the bell peppers into strips about 1 wide and 2 long.
3. Slice the jalepenos in 1/2 slices across.
4. Boil the bell peppers in water for about 5 minutes.
5. Mix the oil, vinegar, sugar, salt, and water in a saucepan.
6. Bring to a boil, and boil about 5 minutes.
7. 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.
8. Seal.
9. Let sit in refrigerator at least two weeks before serving.
10. This keeps well 4-6 weeks in fridge.
11. Can be frozen though there is some deterioration of texture.
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