Red pepper (Sheppard) paste and pickled pimento peppers

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atomicsmoke

Master of the Pit
Original poster
OTBS Member
Apr 3, 2014
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Toronto, Canada
The paste is not a canned item but is a preserve so I thought it fits here
Half a bushel of red Sheppard peppers (pic shows about half)

Washed then grilled

After resting sprinkled with coarse salt.

Skin is off

Cut into (almost) a paste and bagged

Gives a summer taste to stews, chilli, rice pilaf. Makes a delicious salad dressing when mixed with olive oil vinegar and herbs.

The pimentos...later on.
 
Finished the pimentos late last night.

Started with a 1/2 bushel of them (pictured here after I cleaned about half)

Cleaned and cut up, horseradish on top

Tossed with vinegar, salt, sugar, thyme, water, bay leaves, whole black pepper

Turned them whenever I remebered ...the ones in the pickling juice get soft.
Thyme is visible on top now. Also added some pickling spices (mainly for the mustard seeds)

Left in the bucket for 24h (turned about 6-7 times). By then they are all cover in liquid.

Filled five 1L jars.

I left them the oven for 25 min at 200F to push some air pockets out and to get a good seal. I don't normally do this step, but I had more pockets than before.

These are great with pastrami, cold cuts, mashed potatoes+oven roasts and so many other dishes.

The pickling juice is tasty too.

In the meanwhile my wife took care of these:
 
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Looks like you have way too much stuff. I'd be happy to drive down the Q and help you get rid of some
super.gif
 
Looks like you have way too much stuff. I'd be happy to drive down the Q and help you get rid of some:super:
"Down the q for some q" :-)
Give it a few weeks ....they need their rest in pickle juice. End of October ...should be good. Just in time to start the meat drying season...if you wanna give a hand.
 
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