STUFFED PICKLED PEPPERS

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Stuffed Pickled Peppers image

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

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.

Rohim Uddin
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I'm not usually a fan of pickled peppers, but these were really good. The filling was creamy and flavorful and the peppers were just the right amount of tangy.


Rehan King
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These were delicious! The pickled peppers added a nice tang to the dish and the cream cheese filling was perfect.


Mokwe Nadine
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Great recipe! I made these for a potluck and they were a huge hit. I will definitely be making them again.


Abdulrahman altairi
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These were so easy to make and they were delicious! I used a variety of different pickled peppers and they all worked well. I will definitely be making these again.


Immac Zink
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I've made this recipe several times and it always turns out great. The pickled peppers add a nice tang to the dish and the cream cheese filling is always a crowd-pleaser.


M Junaid Junaid
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These stuffed pickled peppers were a hit at my last party! The combination of sweet and savory flavors was perfect, and the peppers were the perfect vessel for the filling. I will definitely be making these again.