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.
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Rohim Uddin
[email protected]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
[email protected]These were delicious! The pickled peppers added a nice tang to the dish and the cream cheese filling was perfect.
Mokwe Nadine
[email protected]Great recipe! I made these for a potluck and they were a huge hit. I will definitely be making them again.
Abdulrahman altairi
[email protected]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
[email protected]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
[email protected]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.