Stuffed Pickled Peppers

Prep Time
Cook Time
5h 1m
Ready In

"First submitted to the web by Shadows on March 25, 2007 Prep Time: 1 hrs Total Time: 241 hrs Servings: 12 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."

Original is 12 servings
  • Or


  • Serving Size: 1 (284.8 g)
  • Calories 103.7
  • Total Fat - 2.4 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 4.7 mg
  • Sodium - 7251.6 mg
  • Total Carbohydrate - 17 g
  • Dietary Fiber - 4.9 g
  • Sugars - 8.5 g
  • Protein - 3.1 g
  • Calcium - 108.3 mg
  • Iron - 1.4 mg
  • Vitamin C - 109.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Wash all vegetables well before chopping, drain peppers; cut off tops and save; remove seeds and membranes.

Step 2

Cover tops and peppers with water in a sauce pan and bring to boiling; boil gently 10 minutes, or until almost tender.

Step 3

Drain and let cool. Combine chopped vegetables.

Step 4

Mix remaining ingredients ( down to pickling brine) and pour over vegitables and mix well.

Step 5

Stuff into peppers , do not pack too tightly.

Step 6

Place tops on peppers.

Step 7

Tie in place with cotton string.

Step 8

Place peppers in wide mouth jars or stone crock.

Step 9

Heat together in a agate or enamel kettle all of the brine ingredients except the oil.

Step 10

Bring this mixture to a boil; pour over stuffed peppers.

Step 11

Let cool.

Step 12

To each 3 peppers in a jar or crock add about half cup olive oil.

Step 13

Cover Let stand in a cool place 10 days or longer before serving.

Step 14

To serve remove string, drain peppers.

Step 15

Note: The remaining oil and spice mixture can be used as a salad dressing or marinade.

Step 16

Serving Size: 1 (447 g)

Step 17

Servings Per Recipe: 12

Step 18

Calories 188.8 Calories from Fat 62 33%


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