Free Recipe Stuffed Pickled Peppers
Recipe Type: Free Pickles Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for Stuffed Pickled Peppers Recipe
12 Medium-sized green peppers
1/4 c Grated fresh or prepared
2 c Finely-chopped cabbage
-horse-radish
1 c Chopped peeled onions
1/4 c Salt
1/2 c Chopped green peppers
1/4 c (packed) brown sugar
1/2 c Chopped sweet red peppers
1 pt Cider vinegar
1/2 c Chopped celery
1/2 ts Cayenne
1 tb Mustard seeds
1 ts Paprika
1/2 tb Celery seeds
1/2 ts Dry mustard
Stuffed Pickled Peppers Preparation
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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