Pickled Pimento Loaf Recipes

PICKLED PADRON PEPPERS

Pickled Padron Peppers image

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

Ingredients

½ teaspoon vegetable oil
12 fresh Padron chile peppers
3 cups white vinegar
½ cup white sugar
4 cloves garlic, peeled, halved
1 teaspoon black peppercorns
½ teaspoon red pepper flakes

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

PICKLED PEPPERS

Pickled Peppers image

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

Ingredients

1 cup water
½ cup distilled white vinegar
⅓ cup white sugar
kosher salt to taste
3 red bell peppers, halved, or more to taste

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

PIMENTOS (PICKLED PEPPERS)

Pimentos (pickled peppers) image

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.

Provided by wildheart

Categories Lunch/Snacks

Time 25m

Yield 1 quart

Number Of Ingredients 8

Ingredients

8 bell peppers, mixed colors if possible
2 cups vinegar
2 cups water
1 cup sugar
8 cloves garlic, chopped
1 tablespoon oil
1 teaspoon salt
1 -2 fresh jalapeno

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.

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