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Pickled Stuffed Peppers

Western.Chefs's picture
  Green peppers 12
  Water 1 Gallon
  Salt 17 Tablespoon (1 Cup Plus 1 Tablespoon)
  Shredded cabbage 1 1⁄2 Quart, or chopped
  Chopped onions 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Garlic 3 Clove (15 gm), minced
  White mustard seed 2 Tablespoon
  Celery seed 3 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Tarragon/Other vinegar 1 Pint

1. Remove the stems and seeds from the peppers, leaving the shells whole. Mix the water with one cup of the salt, weight down the peppers and soak in the salted water overnight.
2. Mix the cabbage with the remaining salt and let stand while preparing the other ingredients. Press out all the liquid that has accumulated and add the onions, celery, garlic, mustard seed, celery seed and sugar. Mix well.
3. Drain the brined peppers and stuff with the cabbage mixture. Pack in sterile jars. Heat the vinegar to boiling and cover the peppers. Seal and store for three or four weeks

Recipe Summary

Side Dish

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