Home Canned Pimientos
Home canned pimientos offer sweet, tender peppers preserved in a simple salt solution, perfect for adding vibrant flavor to sandwiches, salads, or antipasto platters.
Ingredients
- red pimiento peppers
- 1/2 tsp. salt ⓘ
Instructions
- Peel the red pimiento peppers.
- Pack the peeled peppers into a pint jar and add 1/2 teaspoon of salt.
- Allow the peppers to make some liquid; add a small amount of water if needed.
- Seal the jar tightly.
- Place the jar in a pressure cooker and bring the pressure up to 5 PSI.
- Turn off the stove and let the jar process under pressure.
Tips & Substitutions
For best results, choose firm, ripe pimiento peppers. If you can't find fresh pimientos, jarred or canned ones can be used as substitutes, though the texture may differ slightly. Adjust the salt level based on personal preference or dietary needs. To enhance flavor, consider adding herbs like oregano or basil to the jar. Ensure all equipment is sterilized to prevent spoilage.
Serving Suggestions
Canned pimientos are versatile and can be used in salads, pasta dishes, or as toppings for sandwiches. Serve them as a colorful addition to antipasto platters alongside olives and cheeses. They pair beautifully with dishes like Baked Apple Princess or can be blended into sauces. For a quick side, toss them with olive oil and herbs for a refreshing salad.
Storage & Reheating
Once canned, store the jars in a cool, dark place. Unopened jars can last for up to a year. After opening, refrigerate any leftovers in a sealed container and consume within a week. To reheat, gently warm the pimientos in a saucepan over low heat or add them directly to dishes like Cheese Hominy Casserole.
Frequently Asked Questions
Can I use other types of peppers for this recipe?
Yes, while red pimiento peppers are traditional, you can experiment with other sweet peppers like bell peppers or even mild jalapeños for a slight kick. Just adjust the processing time if using larger or thicker peppers.
How do I know if my canned pimientos are safe to eat?
Check the seal on the jar before opening. If it’s intact and the contents look and smell normal, they should be safe to eat. After opening, always refrigerate leftovers and consume within a week to ensure freshness.
What can I do if my pimientos are too salty?
If your canned pimientos end up too salty, consider rinsing them under cold water before use to remove excess salt. In dishes, balance the flavor by adding sweet ingredients or serving with creamy sauces, like Taste Tartar Sauce, to counteract the saltiness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).