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.”
READY IN:
25mins
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

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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