*  Exported from  MasterCook  *
 
                          STUFFED PICKLED PEPPERS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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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