Best 3 Pimentos Pickled Peppers Recipes
Pickled pimentos are a type of sweet and tangy pepper that can be used in a variety of dishes, from salads to sandwiches to tacos. They are a versatile ingredient that can add a pop of flavor to any dish. If you're looking to make your own pickled pimentos at home, there are plenty of recipes available online. But before you start cooking, it's important to gather all the necessary ingredients and equipment. You'll need pimentos, vinegar, water, sugar, salt, and spices. You'll also need a large pot or Dutch oven, a jar or jars with lids, and a spoon. Once you have everything you need, you can follow a recipe to make your own delicious pickled pimentos.
Check out the recipes below so you can choose the best recipe for yourself!
PICKLED PEPPERS
These are great plain or even on a sandwich!
Provided by Love2c0ok
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 8h20m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 61.8 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.6 g, Sodium 70.2 mg, Sugar 13.5 g
PICKLED PADRON PEPPERS
If you can't find Padron peppers, any small fresh pepper will work, especially jalapeno or red Fresno chile peppers.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT15m
Yield 2
Number Of Ingredients 7
Steps:
- Heat vegetable oil in a large skillet over medium-high heat. Place peppers in the skillet; cook and stir until peppers are shiny and lightly blistered, 4 to 5 minutes. Remove from heat. Transfer whole hot peppers to 1 quart mason jar and press down.
- Combine white vinegar, sugar, garlic, black peppercorns, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil, remove from heat. Pour mixture over peppers into mason jar, leaving about 1/2-inch head space. Screw on 2-piece top; let seal over 24 hours.
Nutrition Facts : Calories 332.2 calories, Carbohydrate 78.5 g, Fat 1.9 g, Fiber 4.6 g, Protein 6 g, SaturatedFat 0.3 g, Sodium 20.5 mg, Sugar 63.9 g
CANNED ROASTED PEPPERS OR PIMENTO
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!
Provided by Aroostook
Categories Vegetable
Time 50m
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, Fat 0.5, SaturatedFat 0.2, Sodium 8.9, Carbohydrate 13.8, Fiber 5.1, Sugar 7.1, Protein 2.6
Tips:
- Choose the right peppers: Look for firm, ripe peppers with no blemishes. The best peppers for pickling are small and have a thick flesh, such as cherry peppers, pimentos, and banana peppers.
- Prepare your peppers: Wash the peppers thoroughly and remove the stems and seeds. If you want to make spicy pickled peppers, you can leave some of the seeds in.
- Make the pickling liquid: The pickling liquid is typically made with vinegar, water, sugar, and salt. You can also add other spices and herbs to taste, such as garlic, dill, or mustard seeds.
- Pack the peppers in jars: Pack the peppers tightly into clean glass jars. Leave about 1 inch of headspace at the top of each jar.
- Pour the pickling liquid over the peppers: Pour the pickling liquid over the peppers, making sure to cover them completely.
- Seal the jars: Seal the jars tightly and store them in a cool, dark place for at least 2 weeks before eating.
Conclusion:
Pickled peppers are a delicious and versatile condiment that can be used in a variety of dishes. They are also a great way to preserve peppers and extend their shelf life. With a little planning and effort, you can easily make your own pickled peppers at home. So next time you have a bumper crop of peppers, give pickling a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love