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4 large red bell peppers

1 cup white vinegar

1 cup water

1/2 cup granulated sugar

4 garlic cloves, chopped

2 teaspoons oil

1 teaspoon salt


Wash peppers, remove seeds and membrane, and slice into 1-inch wide strips. Cover peppers with boiling water and let them soak for 5 minutes.

Drain. Combine vinegar, water, and sugar in a glass or enamel pan and bring to a boil. Simmer mixture for 5 minutes; remove from heat, and add garlic, oil and salt. Place peppers in a sterilized 1-quart glass jar and pour the vinegar mixture over them to cover. Store pimentos in the refrigerator for 2 weeks before using. Pimentos will keep for several months in the refrigerator.


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