I never thought that I could make pimientos…and those little jars you buy are expensive! I also never thought I would LOVE eating pimientos right out of the jar either!
This recipe is so easy, I don’t think there is any reason to can them…I just make them when I need them and they stay crisp and good in the refrigerator.
The recipe was right on the money for quantities – I made them in two half-pint jars so I could share one with Myrna. You could “fancy-pack” them and give them for Christmas gifts too. They are really a version of marinated sweet peppers with garlic.
The second time I made these, I tried a jar each of yellow and orange peppers; they are simply delicious - nothing like the stuff you buy! You can also fill your jars with those little fancy sweet peppers... My husband thinks I need these on hand all the time, and was disappointed that he had to wait...they are great in salads, cut up in vegetables like green beans and peas, in casseroles or creamed dishes, or just on a relish tray. We can hardly stop eating them! Now I make 6 jars at a time - we use them in salads, vegetables, casseroles and on appetizer trays.
The recipe was right on the money for quantities – I made them in two half-pint jars so I could share one with Myrna. You could “fancy-pack” them and give them for Christmas gifts too. They are really a version of marinated sweet peppers with garlic.
The second time I made these, I tried a jar each of yellow and orange peppers; they are simply delicious - nothing like the stuff you buy! You can also fill your jars with those little fancy sweet peppers... My husband thinks I need these on hand all the time, and was disappointed that he had to wait...they are great in salads, cut up in vegetables like green beans and peas, in casseroles or creamed dishes, or just on a relish tray. We can hardly stop eating them! Now I make 6 jars at a time - we use them in salads, vegetables, casseroles and on appetizer trays.
Pimientos
2 large Red Bell Peppers
½ cup White Vinegar
½ cup Water
¼ cup Sugar
2 cloves Garlic -- chopped
1 teaspoon Olive Oil
½ teaspoon Salt
Sterilize jars (I use the water to then soak the peppers).
Wash peppers, remove inner seeds and membranes and slice into inch-wide strips. Cover peppers with boiling water and let them soak for 5 minutes, then drain well.
Wash peppers, remove inner seeds and membranes and slice into inch-wide strips. Cover peppers with boiling water and let them soak for 5 minutes, then drain well.
Meanwhile, combine vinegar, water and sugar in a non-aluminum pan and bring to a boil. Simmer mixture for 5 minutes, remove from heat and add garlic, oil and salt.
Place peppers in sterilized jars and pour the vinegar mixture over them to cover. Store the pimientos in refrigerator for 2 weeks before using.
They will keep several months in the refrigerator.
2014 Cost: $ 1.55 for 8 ounce jar or $3.09 per pint with purchased red peppers.
"Cheaper and Better"
Yield: "2 Half Pints"
These are really good, I have to make my own now but worth it. Crisp and flavorful not soft like the purchased type.
ReplyDeleteYou always have such good recipes. Thank you for this one!
ReplyDeleteThanks, Dee.
DeleteYou should try these, you'll like them!