*  Exported from  MasterCook  *

                         Stuffed Pickled Peppers

Recipe By     : Old Time Pickling and Spicing Recipes
Serving Size  : 6    Preparation Time :0:00
Categories    : Pickles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12       md           Green peppers
   2       c            Cabbage -- finely chopped
   1       c            Onions -- peeled, chopped
     1/2   c            Green peppers -- chopped
     1/2   c            Sweet red peppers -- chopped
     1/2   c            Celery -- chopped
   1       tb           Mustard seeds
     1/2   tb           Celery seeds
     1/4   c            Fresh horseradish -- grated -OR-
     1/4   c            Prepared horseradish
     1/4   c            Salt
     1/4   c            Brown sugar -- packed
   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: 3 pt cider vinegar, 1 qt water, 1/2 cup salt, 1 tb
  celery seeds, 1-1/2 tb mustard seeds, 4 tb whole cloves, 2 tb whole
  allspice, 1 cinnamon stick (3"), broken up, 2 mace blades, or 1 ts
  ground mace.
  
  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.
  
  Posted by: Pat Stockett


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