STUFFED PICKLED PEPPERS

Stuffed Pickled Peppers image

Provided by Chef Shadows

Categories Peppers

Time P10DT1h

Yield 12 serving(s)

Number Of Ingredients 25

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
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

Steps:

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

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