Stuffed Pickled Peppers

* Exported from MasterCook *

STUFFED PICKLED PEPPERS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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12 Medium-sized green peppers
2 c Finely-chopped cabbage
1 c Chopped peeled onions
1/2 c Chopped green peppers
1/2 c Chopped sweet red peppers
1/2 c Chopped celery
1 tb Mustard seeds
1/2 tb Celery seeds
1/4 c Grated fresh or prepared
-horse-radish
1/4 c Salt
1/4 c (packed) brown sugar
1 pt Cider vinegar
1/2 ts Cayenne
1 t Paprika
1/2 ts Dry mustard

A lot of trouble, but a conversation piece when
finished. Old time cooks called these and stuffed
whole fruits "mangoes." They were favorites in
English-American homes because the flavor is superb
with baked ham, game, roast pork, and with baked
beans. Serve whole as a salad, or slice and use as
garnish.

Wash all vegetables thoroughly before chopping; drain
peppers; cut off tops and save; remove seeds and
membranes. Cover tops and peppers with water and
bring to boiling; boil gently 10 minutes, or until
almost tender. Drain, and let cool. Combine chopped
vegetables. Mix remaining ingredients; pour over
vegetables and mix well. Stuff into peppers, do not
pack too tightly. Place top on each pepper. Tie in
place with string. Place peppers in wide mouthed jars
or in a large crock or jar. Heat together in agate or
enamel kettle all of the following ingredients except
olive oil.

3 pints cider vinegar 1 quart water 1/2 cup salt 1
Tbsp. celery seeds 1 1/2 Tbsp. mustard seeds 4 Tbsp.
whole cloves 2 Tbsp. whole allspice 1 (three inch)
stick cinnamon, broken 2 blades mace, or 1 Tsp. ground
mace Olive oil

Bring spice mixture to boiling; pour over stuffed
peppers. Let cool. To each 3 peppers in jar or crock
add about 1/2 cup olive oil. Cover. Let stand in cool
place 10 days or longer before using. To serve,
remove string, drain stuffed peppers.

Note: Use remaining oil and spice mixture in salad
dressings or for marinade.

From: Old Time Pickling and Spicing Recipes Shared By:
Pat Stockett



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