pimento pickles

October 4, 2009

freshpeppers

Fresh pimento peppers, with a few hot peppers as well. These peppers are at the end of the season, and nicely ripe and red!

Roastedpeppers

The peppers need to be roasted to remove the skins. I broil them in the oven, placing the peppers on the top rack right next to the heat coils. I like to have the skins all the way black (the above peppersĀ  are only partially blackened) before I put them in a bowl covered with a plate to sit for a few minutes until I can peel the skins off without burning myself. ( I usually burn my thumbs anyway.)peeledpepper

Once they are peeled and seeded they are ready to be placed in jars. It is helpful to rinse them and dry them gently with a clean tea towel (colored so that any stains are camouflaged).

jarredpimentos

They are nicely flat, and look lovely when stacked in the jar, topped with pickling liquid (vinegar, sugar, etc.). I got this recipe from The Joy of Pickling by Linda Ziedrich. It is very simple, and can be used for sweet peppers and hot peppers!

One Response to “pimento pickles”

  1. heli Says:

    beautiful!


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