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  Red peppers 2 Pound, pith and seeds removed and halved (1 Kilogram)
  Vinegar 1 Pint (600 Milliliter)
  Cooking oil 1 Pint (600 Milliliter)

Put the peppers in a large bowl and pour over boiling water to cover.
Set aside for 2 minutes, then drain.
Pour over iced water to cover, then drain again.
Pack the peppers into hot, sterilized jars.
Put the vinegar into a saucepan and bring to the boil.
Boil for 2 minutes, then pour in the oil and bring to the boil again.
Pour over the peppers, making sure they are completely covered with liquid, and seal.

Recipe Summary


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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4611 Calories from Fat 4268

% Daily Value*

Total Fat 483 g742.7%

Saturated Fat 68.4 g342.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 45.9 mg1.9%

Total Carbohydrates 57 g19.1%

Dietary Fiber 19.1 g76.2%

Sugars 38.3 g

Protein 9 g18%

Vitamin A 568.1% Vitamin C 1930.9%

Calcium 9.2% Iron 22.5%

*Based on a 2000 Calorie diet

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