How To make Stuffed Pickled Peppers
12 Medium-sized green peppers
2 c Finely-chopped cabbage
1 c Chopped peeled onions
1/2 c Chopped green peppers
1/2 c Chopped sweet red peppers
1/2 c Chopped celery
1 tb Mustard seeds
1/2 tb Celery seeds
1/4 c Grated fresh or prepared
-horse-radish 1/4 c Salt
1/4 c (packed) brown sugar
1 pt Cider vinegar
1/2 ts Cayenne
1 ts Paprika
1/2 ts Dry mustard
A lot of trouble, but a conversation piece when finished. Old time cooks called these and stuffed whole 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. Wash all vegetables thoroughly before chopping; drain peppers; cut off tops and save; remove seeds and membranes. Cover tops and peppers with water and bring to boiling; boil gently 10 minutes, or until almost tender. Drain, and let cool. Combine chopped vegetables. Mix remaining ingredients; pour over vegetables and mix well. Stuff into peppers, do not pack too tightly. Place top on each pepper. Tie in place with string. Place peppers in wide mouthed jars or in a large crock or jar. Heat together in agate or enamel kettle all of the following ingredients except olive oil. 3 pints cider vinegar 1 quart water 1/2 cup salt 1 Tbsp. celery seeds 1 1/2
Tbsp. mustard seeds 4 Tbsp. whole cloves 2 Tbsp. whole allspice 1 (three inch) stick cinnamon, broken 2 blades mace, or 1 Tsp. ground mace Olive oil Bring spice mixture to boiling; pour over stuffed peppers. Let cool. To each 3 peppers in jar or crock add about 1/2 cup olive oil. Cover. Let stand in cool place 10 days or longer before using. To serve, remove string, drain stuffed peppers. Note: Use remaining oil and spice mixture in salad dressings or for marinade. From: Old Time Pickling and Spicing Recipes Shared By: Pat Stockett
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Italian Pickled Calabrese Peppers
Deli style sweet pickled hot cherry -peppers from Calabria, Italy. These delicious little bombs of heat will add all kinds of flavor to submarine sandwiches, antipasto plates, salads or just plain snacking!
pickled cherry peppers
pickled cherry peppers ,
Pickling peppers is easy and tasty ,the result will enhance the food you add it to .
a great way to preserve chills .
hot and spicy .
Pickled cabbage stuffed peppers
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Home Made Pickled Stuffed Peppers like in the store
Various of peppers
In case of spicy peppers to make them mild soak then in cold water for 3 hours
Feta cheese: 50 g
Cream cheese: 50 g
Water: 1 liter
Salt: 1.5 tbsp
Sugar: 1 tbsp
Vinegar: 1/2 cup
Boil 3-5 mins
Oregano: 1 tsp
Cover by vegetable oil
Keep them in fridge
The peppers are ready in 5 days
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This Greek recipe is driving everyone crazy! ????????Stuffed Peppers with Feta Cheese!
Sweet red pepper-5 pcs.
Feta cheese-400 gr.
Cheese-70 gr.
Greek yogurt-150 gr.
1 tomato
Garlic - 1 clove.
Parsley.
Olive oil-2 tbsp
Black pepper.
Oregano.
Balsamic vinegar.
Chili pepper.