Ingredients for Processing Pimiento Peppers
- Fresh Pimiento Peppers
- Salt
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How to Make Processing Pimiento Peppers
- Wash and clean 2 pounds of fresh pimiento peppers thoroughly.
- Remove stems and cores from the peppers.
- Cut the peppers into quarters (or halves, depending on size).
- Place the peppers in a large pot and cover with water. Add 2 tablespoons of salt.
- Bring the water to a boil, then reduce heat and simmer for 20 minutes, or until peppers are tender.
- Carefully remove peppers from pot and drain.
- Pack peppers tightly into sterilized jars, leaving ½ inch of headspace.
- In a separate saucepan, prepare the brine: Combine 2 cups water, 1 cup white vinegar, and 1 tablespoon of salt.
- Bring the brine to a boil and pour over the peppers in the jars, again leaving ½ inch of headspace.
- Remove any air bubbles by gently tapping the jars.
- Wipe the rims of the jars clean and seal tightly.
- Process jars in a boiling water bath for 30 minutes (adjust time based on your jar size and altitude – consult a canning guide for precise instructions).
- Remove jars and allow to cool completely. You should hear a satisfying “pop” sound as the jars seal.
- Once cooled, check the seals. Store in a cool, dark place for up to a year.
Nutrition Information (Approximate per serving)
Sodium
218 g
Sugar
0g
Fat
0g
Carbs
0g
