PIMENTOS

pimentos

1 qt. vinegar

1 qt. water

3 cups sugar

olive oil

salt

Cut pimentos in quarters or smaller. Bring vinegar mixture to a boil. Simmer about 5 min. Drop in about 3 cups of pimentos. Bring mixture back to a boil; boil 3 min. In bottom of each half-pint jar put ½ tea. olive oil and ¼ tea. salt. Add cooked pimentos. Seal. Continue with remaining pimentos.

FREEZER HOT PEPPERS Shirley Whitfield

1 peck basket of hot peppers

¼ cup salt

olive oil or canola oil

garlic powder

basil or marjoram

Using rubber gloves remove stems from hot peppers and cut to desired thickness. In a glass bowl mix the salt and cut-up peppers. Make sure all salt is dissolved. Let stand overnight, drain and rinse with water. Carefully, squeeze liquid from peppers.

Add garlic powder and basil to taste. Freeze in small margarine containers with a small amount of oil.