Pimento Style Canned Red Bell Peppers
Capture the vibrant flavors of summer with this Pimento-Style Canned Red Bell Peppers recipe—a perfect way to savor roasted red bell peppers all year long! These sweet and smoky peppers are roasted to perfection, then preserved in a tangy, subtly garlicky brine made with white vinegar, sugar, and a hint of bay leaf. The simple boiling water canning process ensures their shelf-life while locking in their charred, caramelized essence. Whether you’re using them to elevate sandwiches, salads, pasta dishes, or charcuterie boards, these homemade pimento-style peppers are a pantry staple you’ll love. With minimal prep time and a delicious reward that lasts up to a year, this recipe is perfect for food preservation enthusiasts looking to add a touch of gourmet to their kitchen.
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Recipe Information
Ingredients
- 6 large red bell peppers
- 1.5 cups white vinegar
- 1.5 cups water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 3 whole garlic cloves
- 1 bay leaf
Instructions
1. Rinse the red bell peppers under cold running water. Pat dry with a clean kitchen towel.
2. Roast the red bell peppers over an open flame or under a broiler until the skin is evenly charred on all sides. Rotate frequently to ensure even roasting.
3. Place the roasted peppers in a large bowl and cover tightly with plastic wrap or a lid. Let them sit for 10-15 minutes to allow the skins to loosen.
4. Peel off the charred skins using your fingers or a paper towel. Remove the stems, seeds, and inner membranes. Cut the peppers into strips or small bite-sized pieces.
5. In a medium saucepan, combine the white vinegar, water, sugar, kosher salt, garlic cloves, and bay leaf. Stir to mix and bring the brine to a gentle boil over medium heat.
6. Reduce the heat and simmer the brine for 3-4 minutes, ensuring the sugar and salt are fully dissolved.
7. Pack the roasted pepper pieces tightly into clean, sterilized glass jars, leaving about 1/2 inch of headspace at the top.
8. Remove the garlic cloves and bay leaf from the brine, then carefully pour the hot brine over the peppers, fully submerging them. Leave 1/2 inch of headspace at the top of the jars.
9. Wipe the rims of the jars with a damp, clean cloth. Seal with sterilized lids and screw on the bands until fingertip tight.
10. Process the jars in a boiling water bath for 10 minutes to ensure safe canning.
11. Carefully remove the jars and let them cool completely on a towel or wire rack. Ensure the lids have sealed by pressing down in the center; they should not pop back up.
12. Store the jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within a week.
Nutrition Facts
Calories |
194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 606 mg | 26% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 29.4 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1085 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
