I think the price of fresh whole bell peppers is currently way too high, and although I don't like the extra chopping and deseeding work, I've been buying bags of mini bell peppers instead lately, especially when I see them on sale. Jarred red peppers aren't usually a good alternative for me because they seem to go bad very fast if I don't use the whole jar right away. Maybe that's because they're packed in water rather than vinegar.

justjoan wrote:

spinynorman99 wrote:

WhyBeeSea wrote:Gonna try and make a batch of pimento cheese and thought giardinera would be an interesting substitute. Question, what sort of liquid are pimentos jarred in? Ive never purchased it so I'm not familiar.

Usually just water (salt added).

... or you could roast your own red pepper. I don't think the jarred ones taste very good and this is the perfect time of year for sweet red peppers. I got organic ones yesterday at fresh thyme for $1.99/lb.

I’m sure some folks making pimiento cheese use red bell peppers, but pimiento peppers are not the same and, actually, taste noticeably different. They are sweeter and less vegetal. Pimiento peppers are also used for making paprika. Bell peppers are not.

Finally, the pimientos traditionally used in the cheese recipe are strictly boiled and brined—not roasted. That would be a completely different flavor.

If you really want to go far afield then try substituting peppadew or Peruvian drop peppers. Would lend a more vinegar-y profile to cut the richness of the cheese/mayo.

WhyBeeSea wrote:Gonna try and make a batch of pimento cheese and thought giardinera would be an interesting substitute. Question, what sort of liquid are pimentos jarred in? Ive never purchased it so I'm not familiar.

That's what Smoking Goose does, it's delicious - we just went through a tub of it.

Thanks everyone. I legit had no idea how this was made and was shocked at the simplicity of the ingredients.

But loved learning about the different varieties. I'll be doing some experimenting for a work pot luck.

spinynorman99 wrote:If you really want to go far afield then try substituting peppadew or Peruvian drop peppers. Would lend a more vinegar-y profile to cut the richness of the cheese/mayo.

Speaking as a born and bread Southerner, isn’t richness/ cheesiness on squishy white bread the whole idea? Not intended as a diss, but giardinera is also wrong to this native Virginian.

Evil Ronnie wrote:

spinynorman99 wrote:If you really want to go far afield then try substituting peppadew or Peruvian drop peppers. Would lend a more vinegar-y profile to cut the richness of the cheese/mayo.

Speaking as a born and bread Southerner, isn’t richness/ cheesiness on squishy white bread the whole idea? Not intended as a diss, but giardinera is also wrong to this native Virginian.

It doesn't eliminate the richness, just provides balance.

spinynorman99 wrote:

Evil Ronnie wrote:

spinynorman99 wrote:If you really want to go far afield then try substituting peppadew or Peruvian drop peppers. Would lend a more vinegar-y profile to cut the richness of the cheese/mayo.

Speaking as a born and bread Southerner, isn’t richness/ cheesiness on squishy white bread the whole idea? Not intended as a diss, but giardinera is also wrong to this native Virginian.

It doesn't eliminate the richness, just provides balance.

As my wife says, there is a seat for every tuchus. Perhaps Augusta National Golf Club would be interested in changing their signature sandwich…

far afield?… like ketchup on a Chicago dog?