DICED PIMENTOS RECIPES
PIMENTOS (PICKLED PEPPERS) RECIPE - FOOD.COM
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.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
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.
Nutrition Facts : Calories 1210.3, FatContent 15.4, SaturatedFatContent 2.3, CholesterolContent 0, SodiumContent 2377.3, CarbohydrateContent 253.1, FiberContent 17.1, SugarContent 223.6, ProteinContent 9.9
CANNED ROASTED PEPPERS OR PIMENTO RECIPE - HEALTHY.FOOD.COM
I love to mix a variety of peppers in each jar. I do separate sweet from hot varieties. These peppers add pleasing color and incredible taste to any recipe. This recipe came from the "Modern" Guide to Home Canning and Instructions from the National Pressure Cooker Company. At the date it was published the cost of a copy of this 90 page manual was 30 cents!
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 8 pints per batch
Number Of Ingredients 2
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.
Nutrition Facts : Calories 59.5, FatContent 0.5, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 8.9, CarbohydrateContent 13.8, FiberContent 5.1, SugarContent 7.1, ProteinContent 2.6
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PIMENTOS (PICKLED PEPPERS) RECIPE - FOOD.COM
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.
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