Pickled Red Ruffled Pimientos

  • Difficulty: Basic
  • 20 minutes
  • 4 servings

Making delicious pickled pimientos is a time-honored tradition passed down from generation to generation. If you’ve never had the chance to make them, then we are here to tell you that the wait is over! Try this simple recipe and you’ll never buy them from the store again.

Ingredients Needed for Pickled Red Ruffled Pimientos

3 pounds of red ruffled pimiento
1 cauliflower head
5 cups of water
2 tablespoons of sugar
2 tablespoons of salt
3 bay leaves
1 tablespoon black peppercorn
2 teaspoons of mustard seeds

How to Cook Pickled Red Ruffled Pimientos

  1. First clean the pimientos of all the seeds and cut the bell peppers into strips about 1 inch (2.5 cm) wide and 2 inches (5 cm) long.
  2. Slice the cauliflower into smaller florets.
  3. Add the water in a saucepan over medium heat and bring it to a boil. Add sugar, salt, bay leaves, peppercorns, and stir. Add the sliced pimientos and cauliflower and boil them for about 5 minutes.
  4. Take them out and add them into 3 jars, around 800 ml each.
  5. Top with mustard seeds. Keep them for about 3-4 weeks in a cold place.

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