Pimentos Pickled Peppers Recipes

PIMENTOS (PICKLED PEPPERS)

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.

CANNED ROASTED PEPPERS OR PIMENTO

Steps:

• Preheat oven to 450 F.
• Place whole peppers on an ungreased baking sheet and place in moderately hot oven for 8 to 10 min.
• or until skin blisters and browns.
• Remove from oven and place clean tea towel over peppers until completely cooled.
• Halve peppers and remove skins, stem and seeds.I use the tea towel to "scrub" off the skins.
• Flatten peppers and pack in hot clean pint jars.
• Add scant 1/2 tsp.
• canning salt to each jar.
• No additional liquid is neeed.
• Adjust lids and process according to your pressure cooker directions for 10 minutes at 10 pounds of pressure.

PICKLED PEPPERS

Steps:

• Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
• Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.