Enjoy this delicious recipe for Ashe Country Pimento Peppers from one of our long-time local growers — Holly Whitesides of Against the Grain Farm.
More about Holly and her farm: We are a small, diversified farm. In addition to seed crops, we raise vegetables, corn for cornmeal and sorghum for molasses, all for the farmer’s market, cooperative CSA (community supported agriculture) and a wholesale farmer’s coop. We also have a small herd of dairy goats for home use and a small flock of laying hens.
From Holly: We love pickling the Ashe County pimento peppers (see recipe below). We also de-stem and seed the fruits and freeze them whole for stuffing or stir frying in the depths of winter.
Pickled Roasted Red Peppers
makes about 8-1/2 pint jars
- 1 1/2 c white vinegar
- 1 1/2 c cider vinegar
- 1 1/2 c dry white wine
- 1/2 c water
- 1 c coarsely chopped onion
- 1/2 c granulated sugar
- 2 tbsp dried oregano
- 4 tsp pickling or canning salt
- 20 ashe co pimento peppers (de-seeded)
- 8-10 peeled garlic
Roast peppers and garlic on broil in oven or on grill at 425° until skin wrinkles and chars. Turn peppers to char all sides. Set garlic to the side and place peppers in a paper bag until cool enough to handle, then remove skins. Slice peppers into strips, cube or leave whole. (the smaller the pieces, the tighter the pack in the jars will be). Next, combine brine ingredients in a stock pot and heat to dissolve sugar. Set to simmer.
Place 1 garlic clove and PACK peeled peppers into hot 1/2 pint or pint jars. Add fresh herbs if desired (basil or thyme are wonderful) and ladle hot brine into jars, covering peppers but leaving 1/2 in head space in each jar. Wipe rims and cap jars.
Finally, place jars in hot water bath for 15 minutes, then let jars sit for at least 2 weeks to allow brine to infuse peppers before opening! Enjoy in pimento cheese, as pizza topping, as a salad garnish, on a sandwich or in a pasta dish. Also good with chicken!
Interested in additional Sow True Seed varieties that are wonderful for canning? Try our Fermentation Garden Collection! This collection includes seven veggie varieties that are excellent choices for canning and storing.