Start with ripe peppers. Boil for several minutes to loosen the skin and remove it. Flatten the peppers and place in sterilized jar. Cover with vinegar/water/salt/sugar solution. Seal the jar.
Peel, stem and deseed ripe, sound peppers. Flatten pimentos and pack into hot jars, leaving 1/2 inch head space. Do not add any liquid close lid on jar. Process pints in boiling water for 40 minutes.
