Pimentos Pickled Peppers Recipes
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
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
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