BACON-WRAPPED PICKLES STUFFED WITH PIMENTO CHEESE
Provided by Food Network
Time 35m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Use a small spoon to scoop out the center of each pickle half, creating a long well. Use paper towels to thoroughly dry the pickle wells. Fill each pickle well with about 2 teaspoons of the pimento cheese. Smooth out into an even layer.
- Place the bacon strips in between paper towels on top of a microwave-safe plate. Microwave until slightly cooked, about 1 1/2 minutes.
- Wrap 1 strip of bacon around each pickle half and secure it with a toothpick or by tucking it under the pickle half.
- Lay the wrapped pickles on the prepared baking sheet. Bake until the bacon is crisp and the cheese is melted, 15 to 20 minutes. Serve warm.
PIMENTO PICKLES
From a hand written book from 1930 from neligh ne. No amounts given for cukes so I'm guessing on amounts here. You soak cucumbers overnight in ice water. I am writing the recipe as given in directions.
Provided by Dienia B.
Categories Canning
Time P1DT30m
Yield 6 pints
Number Of Ingredients 8
Steps:
- Slice cucumbers; soak overnight in ice water.
- Put in clean sterile jars 1 layer of onion and pimento.
- Add 1 pinch mustard seed and 1 pinch of celery seed to jar.
- Pack in drained cukes.
- Pour over the following boiling syrup; 1 quart vinegar, 3 cups sugar, and 1/2 cup salt.
- Seal.
Nutrition Facts : Calories 522.4, Fat 1.3, SaturatedFat 0.3, Sodium 9453.1, Carbohydrate 124, Fiber 4, Sugar 110.7, Protein 4.5
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.
Provided by wildheart
Categories Lunch/Snacks
Time 25m
Yield 1 quart
Number Of Ingredients 8
Steps:
- 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.
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