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.