Stuffed Pickled Peppers
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
12 medium-sized green peppers
2 cps finely-chopped cabbage
1 cp chopped peeled onions
1/2 cp chopped green peppers
1/2 cp chopped sweet red peppers
1/2 cp chopped celery
1 tbsp mustard seeds
1/2 tbsp celery seeds
1/4 cp grated fresh or prepared horseradish
1/4 cp salt
1/4 cp (packed) brown sugar 1 pint cider vinegar 1/2 tsp cayenne 1 tsp paprika 1/2 tsp dry mustard 3.
1 - Wash all vegetables thoroughly before chopping; drain peppers; cut off tops and save; remove seeds and membranes.
2 - Cover tops and peppers with water and bing to boiling; boil gently 10 minutes, or until almost tender.
3 - Drain and let cool.
4 - Combine choppped vegetables.
5 - Mix remaining ingredients; pour over vegetabkles and mix well.
6 - Stuff into peppers; do not pack too tightly.
7 - Place top on each pepper.
8 - Tie in place with string.
9 - Place peppers in wide-mouthed jars or in a large crock or jar.
10 - Heat together in agate or enamel kettle all of the following ingredients except olive oil:
3 pints cider
1 quart water
1/2 cp 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
1 - Bring spice mixture to boiling; pour over stuffed peppers.
2 - Let cool.
3 - To each 3 peppers in jar or crock add about 1/2 cp olive oil.
4 - Cover
5 - Let stand in cool place 10 days or longer before using.
6 - To serve remove string, drain stuffed peppers and serve whole as garnish or salad.
Makes 12 stuffed peppers.