Stuffed Pickled Peppers Recipe

Name: Stuffed Pickled Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 medium green peppers; 2 cups cabbage, finelly-chopped; 1 cup onion, Chopped and peeled; 1/2 cup green pepper, Chopped; 1/2 cup sweet red pepper, chopped; 1/2 cup celery, Chopped; 1 tablespoon mustard seeds; 1/2 tablespoon celery seed; 1/4 cup horseradish, fresh grated or 1/4 cup prepared horseradish; 1/4 cup salt; 1/4 cup brown sugar (packed); 1 pint cider vinegar; 1/2 teaspoon cayenne pepper; 1 teaspoon paprika; 1/2 teaspoon dry mustard; plus for pickling brine; 3 pints cider vinegar; 1 quart water; 1/2 cup salt; 1 tablespoon celery seed; 1 1/2 tablespoons mustard seeds; 4 tablespoons whole cloves; 2 tablespoons whole allspice; 3 inches cinnamon sticks, broken; 2 mace blades or 2 ground mace; olive oil, 1/2 cup per jar

Servings: persons

12 medium green peppers
2 cups cabbage, finelly-chopped
1 cup onion, Chopped and peeled
1/2 cup green pepper, Chopped
1/2 cup sweet red pepper, chopped
1/2 cup celery, Chopped
1 tablespoon mustard seeds
1/2 tablespoon celery seed
1/4 cup horseradish, fresh grated or 1/4 cup prepared horseradish
1/4 cup salt
1/4 cup brown sugar (packed)
1 pint cider vinegar
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon dry mustard
plus for pickling brine
3 pints cider vinegar
1 quart water
1/2 cup salt
1 tablespoon celery seed
1 1/2 tablespoons mustard seeds
4 tablespoons whole cloves
2 tablespoons whole allspice
3 inches cinnamon sticks, broken
2 mace blades or 2 ground mace
olive oil, 1/2 cup per jar

1
Wash all vegetables well before chopping, drain peppers; cut off tops and save; remove seeds and membranes.
2
Cover tops and peppers with water in a sauce pan and bring to boiling; boil gently 10 minutes, or until almost tender.
3
Drain and let cool. Combine chopped vegetables.
4
Mix remaining ingredients ( down to pickling brine) and pour over vegitables and mix well.
5
Stuff into peppers , do not pack too tightly.
6
Place tops on peppers.
7
Tie in place with cotton string.
8
Place peppers in wide mouth jars or stone crock.
9
Heat together in a agate or enamel kettle all of the brine ingredients except the oil.
10
Bring this mixture to a boil; pour over stuffed peppers.
11
Let cool.
12
To each 3 peppers in a jar or crock add about half cup olive oil.
13
Cover. Let stand in a cool place 10 days or longer before serving.
14
To serve remove string, drain peppers.
15
Note: The remaining oil and spice mixture can be used as a salad dressing or marinade.

389

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 12 medium green peppers, 2 cups cabbage, finelly-chopped, 1 cup onion, Chopped and peeled, 1/2 cup green pepper, Chopped, and more.

Yes, Stuffed Pickled Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Pickled Peppers

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