Pimientos
"I found this recipe from the now out-of-print book Cheaper & Better by Nancy Birnes. I tried this and it is better than the store brought product. I did a couple of modifications to the recipe such as using olive oil instead of just oil. I was well pleased with the result."
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
32 ounces
ingredients
- 4 large red bell peppers
- 1 cup white vinegar
- 1 cup water
- 1⁄2 cup sugar
- 4 garlic cloves, chopped
- 2 teaspoons olive oil
- 1 teaspoon salt
directions
- Wash peppers and remove inner seeds and membranes. Cut into strips or small 1/2-inch pieces. Cover the peppers with boiling water and let soak for five minutes. Drain water.
- Combine vinegar, water and sugar in a glass or enamel pan. Bring to a boil. Simmer five minutes, removed from heat and add garlic, oil and salt.
- Place peppers in a sterlized quart canning jar and pour the vinegar mixture over them to cover. Store for two weeks in refrigerator before using. This will keep for several months in the refrigerator.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I tried this and it makes excellent pimiento cheese. Thanks!
RECIPE SUBMITTED BY
Kaykwilts
Ruston, Louisiana
I'm originally from Tennessee but moved to Louisiana when I married my husband. In addition to cooking I enjoy making quilts, sewing, reading, and gardening. I have an immense collection of cookbooks but find the majority of my recipes online. I like it that they are rated. I am the mother of three children. My son is now with the Lord. My two girls are grown and married. My youngest has two young children.
