STUFFED PICKLED PEPPERS
A lot of trouble to make, but well worth while. Old time cooks called these and stuffed 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. SOURCE : OLD TIME PICLING AND SPICING RECIPES . 18TH CENTURY . The passive cooking time includes the 10 day pickling time.
Provided by Chef Shadows
Categories Peppers
Time P10DT1h
Yield 12 serving(s)
Number Of Ingredients 25
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.
SLAW-FILLED PICKLED PEPPERS
Categories Pepper Summer Cabbage House & Garden
Number Of Ingredients 9
Steps:
- Cut a 1/2" slice from the stem end of the peppers and reserve. Carefully remove and discard seeds. Cover the peppers with well-salted cold water and let stand overnight. The next day, drain the peppers. Chop the cabbage fine, and mix with cloves, salt, celery seed, mustard seed and cinnamon. Fill the peppers with this mixture, replace end slices and tie in place. Place the peppers upright in a crock or large jars. Bring the vinegar and sugar to a boil and pour over the peppers. Place a plate or lid on top of the peppers, weight the plate, and cover the crock. Leave in a cool place for 3 weeks before using so that the flavors have time to mellow.
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