pimento pickles

October 4, 2009


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


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 peppers  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).


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:


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: